Effects of Peroxidase Concentrations on the Quality of Puer Tea
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Abstract:
The effect of peroxidase (POD) concentration on the quality and contents of main chemical components in Puer tea were analyzed. Results indicated that the effect of POD concentration on puer-tea was significant. Improving the POD concentration decreased the contents of water-extracted substances, including amino acid, tea polyphenols and catechins, but increased the gross of tea pigments.
