Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea

Journal of the Science of Food and Agriculture

Volumn 91, Issue 13, 2011, Pages 2412-2418

  Wang, Qiuping ^a   Peng, Chunxiu ^a   Gong, Jiashun ^a  

^a YUNNAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Exogenous enzyme; Formation mechanism; Pu erh tea; Theabrownin

Indexed keywords

BIFLAVONOID; CATECHIN; CATECHOL OXIDASE; CELLULASE; DRUG DERIVATIVE; PHENOL DERIVATIVE; POLYGALACTURONASE; POLYPHENOL; THEABROWNIN; THEAFLAVIN; THEARUBIGIN;

ARTICLE; CHEMISTRY; CHINA; COMPARATIVE STUDY; DIET; ETHNOLOGY; FERMENTATION; FOOD HANDLING; FUNCTIONAL FOOD; METABOLISM; MICROBIOLOGY; PIGMENTATION; PLANT LEAF; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; TEA; ULTRASTRUCTURE;

BIFLAVONOIDS; CAMELLIA SINENSIS; CATECHIN; CATECHOL OXIDASE; CELLULASE; CHINA; DIET; FERMENTATION; FOOD HANDLING; FUNCTIONAL FOOD; MICROSCOPY, ELECTRON, SCANNING; PHENOLS; PIGMENTATION; PLANT LEAVES; POLYGALACTURONASE; POLYPHENOLS; SURFACE PROPERTIES; TEA;

EID: 80052634542     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4480     Document Type: Article

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