Theaflavins Are Improved by the Oxidation of Catechins in Tannase Treatment During Black Tea Fermentation.

• Tác giả: Yan Chen, Jigang Huang, Heyuan Jiang, Jiaxin Liu, Shuang Liu, Weiwei Wang, Lijuan Yang, Shuixin Ye, Mengxue Zhang
• Ngôn ngữ: eng
• Thông tin xuất bản: Switzerland : Molecules (Basel, Switzerland) , 2025
• Bộ sưu tập: NCBI
• ID: 78399

Tóm tắt

The treatment of black tea fermentation with different exogenous tannases was investigated, and processing parameters during black tea fermentation, including fermentation time, fermentation temperature, and exoenzyme amounts, were optimized, while the consumption and transformation pathways of catechins were analyzed. The results showed that tannase from