Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger
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DOI: 10.1111/jfpp.13500
Abstract: Sensory evaluation, GC–MS and omission test were used to characterize aromas of noninstant Oolong tea (NIOT), original instant Oolong tea (OIOT) and its counterparts treated by two enzyme extracts from Aspergillus niger. The results showed… read more here.
Keywords: aspergillus niger; instant oolong; oolong tea; crude enzymes ... See more keywords