Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms

Food Chemistry - Tập 107 - Trang 1086-1091 - 2008
Xiaogang Wang1,2, Xiaochun Wan2, Shuxia Hu2, Caiyuan Pan1
1Department of Polymer Science and Engineering, University of Science and Technology of China, Hefei, Anhui 230026, China,
2Key Laboratory of Tea Biochemistry and Biotechnology, Ministry of Agriculture, Anhui Agricultural University, Hefei, Anhui 230036, China

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Food Chemistry

Tập 107

1086-1091

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