Effects of Different Processing Techniques on the Quality and Antioxidant Capacity of Dandelion Leaf Tea
In order to find the best processing technique for dandelion leaf tea, dandelion leaves were processed in a traditional process, heap fermentation and β-glycosidase enzymes fermentation to be dandelion green tea and black tea, respectively. The tea samples were subjected to color evaluation, the con...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050137 |