Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and <i>β</i>-Glucosidase during Preparation of Ready-to-Drink Tea on Farm

<div>HPLC chromatogram of individual catechin and gallic acid of tyrosinase and <i>β</i>-glucosidase-treated tea leaves.</div>

International Journal of Food Science

fig1

Figure 1

Figure 1: Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and <i>β</i>-Glucosidase during Preparation of Ready-to-Drink Tea on Farm 

Figure 1 | Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm 