Changes in enzyme activities (polyphenol oxidase and phenylalanine ammonia lyase) with type of tea leaf and during black tea manufacture and the effect of enzyme supplementation of dhool on black tea quality

Author： Ravichandran R.   Parthiban R.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.62, Iss.3, 1998-07, pp. : 277-281

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