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>The volatile compound of the treated and untreated tea extract with <i>β</i>-glucosidase.</div>

International Journal of Food Science

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Table 4

Table 4: 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 4 | Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm 