Works matching IS 23567015 AND DT 2021 AND VI 2021

Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing.

Published in:

International Journal of Food Science, 2021, v. 2021, p. 1, doi. 10.1155/2021/5542109

By:

• Supriyadi, Supriyadi;
• Nareswari, Alfrista Ruri;
• Fitriani, Aprilia;
• Gunadi, Rachmad

Publication type:

Article