Effects of β-glucosidase and α-rhamnosidase on the Contents of Flavonoids, Ginkgolides, and Aroma Components in Ginkgo Tea Drink

Effects of β-glucosidase and α-rhamnosidase on the Contents of Flavonoids, Ginkgolides, and Aroma Components in Ginkgo Tea Drink

Ginkgo tea is a kind of health food produced from <i>Ginkgo biloba</i> leaves. The market of Ginkgo tea encountered many difficulties because of its bad palatability and vague function statement. In this study, two kinds of glycosidase were used to improve the flavor of Ginkgo tea, and t...

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Bibliographic Details
Main Authors: Xianying Fang, Yurong Dong, Yingying Xie, Lei Wang, Jingqiu Wang, Yuechen Liu, Linguo Zhao, Fuliang Cao
Format: Article
Language:English
Published: MDPI AG 2019-05-01
Series:Molecules
Subjects:
ginkgo tea
glycosidase
flavonoid
ginkgolide
aroma component
anti-oxidation
anti-inflammation
anti-tumor
Online Access:https://www.mdpi.com/1420-3049/24/10/2009

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