The effect of temperature on enzyme activity during the fermentation phase of black tea manufacture
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 31 (9), 920-923
- https://doi.org/10.1002/jsfa.2740310909
Abstract
Activities of both polyphenoloxidase and peroxidase enzymes declined as a function of fermentation time, the magnitude of the effect on the former being much greater. The effect of temperature on the rate of inactivation was also much greater on polyphenoloxidase.This publication has 14 references indexed in Scilit:
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