Enhancement of Black Tea Aroma by Adding the <i>β</i>-Glucosidase Enzyme during Fermentation on Black Tea Processing

<div>Changes of <i>β</i>-glucosidase during the black tea processing. DS: fresh leaves; DL: withered leaves; DLP: factory withered leaves; DF: fermented leaves; DF+e: fermented leaves with the <i>β</i>-glucosidase enzyme; DPF: fermented factory leaves. The error bars represent the standard deviation of measurements for five samples.</div>

International Journal of Food Science

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Figure 1

Figure 1: Enhancement of Black Tea Aroma by Adding the <i>β</i>-Glucosidase Enzyme during Fermentation on Black Tea Processing 

International Journal of Food Science

Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing

Figure 1