Effects of Exogenous Tannase and Papain on the Flavor Quality of Black Tea During Fermentation.

Lei X, Li C, Wang LX, Huang SN, Jiang XF

DOI: 10.3390/foods15101729
Published: 2026 May 14
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15101729,
  title = {Effects of Exogenous Tannase and Papain on the Flavor Quality of Black Tea During Fermentation.},
  author = {Lei X and Li C and Wang LX and Huang SN and Jiang XF},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15101729},
  url = {https://doi.org/10.3390/foods15101729}
}

RIS

TY  - JOUR
TI  - Effects of Exogenous Tannase and Papain on the Flavor Quality of Black Tea During Fermentation.
AU  - Lei X
AU  - Li C
AU  - Wang LX
AU  - Huang SN
AU  - Jiang XF
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15101729
UR  - https://doi.org/10.3390/foods15101729
ER  -

APA

X, L., C, L., LX, W., SN, H., & XF, J. (2026). Effects of Exogenous Tannase and Papain on the Flavor Quality of Black Tea During Fermentation.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15101729

Source records

pubmed · retrieved 2026-09-26T08:18:37.253Z