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

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

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 cate...

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Bibliographic Details
Main Authors: Lijuan Yang, Mengxue Zhang, Heyuan Jiang, Weiwei Wang, Jigang Huang, Shuixin Ye, Yan Chen, Shuang Liu, Jiaxin Liu
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Molecules
Subjects:
exogenous tannase
black tea
catechins
theaflavins
oxidation mechanism
Online Access:https://www.mdpi.com/1420-3049/30/3/452
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