Research progress on the influence of black tea fermentation conditions on the tea pigment formation
oleh: CUI Hong-chun, ZHANG Jian-yong, ZHAO Yun, HUANG Hai-tao, AO Cun, LI Hong-li, SHI Da-liang
| Format: | Article |
|---|---|
| Diterbitkan: | The Editorial Office of Food and Machinery 2022-10-01 |
Deskripsi
The research progress of the influence of fermentation temperature, fermentation humidity, fermentation time and exogenous additives on the formation of black tea pigment were reviewed. The future research and development trend of black tea pigment formation was prospected.