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>Cathecin profile and gallic acid content of tea leaf extract treated with tyrosinase.</div>

International Journal of Food Science

tab1

Table 1

Table 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 

Table 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 