Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and <i>β</i>-Glucosidase during Preparation of Ready-to-Drink Tea on Farm

<div>GC-MS chromatogram of the volatile compound of tyrosinase and <i>β</i>-glucosidase-treated tea leaves.</div>

International Journal of Food Science

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Figure 2

Figure 2: Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and <i>β</i>-Glucosidase during Preparation of Ready-to-Drink Tea on Farm 

Figure 2 | Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm 