摘要
本文综述了近十几年来国内外关于多酚氧化酶、脂氧合酶、糖苷酶、蛋白酶、果胶酶等多种酶在绿茶加工中的作用及应用研究现状 。
In this article,the author makes a review on the role and application of enzymes such as polyphend oxidase,lipid oxidase,glycosidases,protease,pectinase etc.in green tea processing based on dometic and foreign studies in recent years.And the suggestions are given on the fields that should further in the future. Key words:green tea;fresh leaf withering;enzyme inhibiting;enzymology
出处
《蚕桑茶叶通讯》
2001年第1期5-8,共4页
Newsletter of Sericulture and Tea
