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Production of black tea with improved flavor comprises treating green tea leaves with a combination of phenolic acids and amino acids before fermentation
Production of black tea with improved flavor comprises treating green tea leaves with a combination of phenolic acids and amino acids before fermentation
Production of black tea from green tea leaves by wilting, maceration, fermentation and heat treatment comprises treating the green tea leaves with a combination of phenolic acids (I) and amino acids (II) before fermentation.
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