摘要
综述了单宁酶、纤维素酶、果胶酶、蛋白酶、多酚氧化酶等酶制剂在茶叶深加工中的应用研究现状 ,并对其在茶叶深加工中的应用前景进行了展望。
In the article, the application of enzymes (tannase, cellulase, pectinase, protease, polyphenol oxidase, etc.) to the further processing of tea is reviewed and prospected.
出处
《饮料工业》
2000年第6期18-27,共10页
Beverage Industry
关键词
茶叶深加工
酶技术
应用
酶制剂
the further processing of tea
the application of enzymatic technology<