About this document
The Improvement of Phenolic Contents, Antioxidant Activity, and The Appearance of Black Tea Extract by Combination Viscozyme and Tyrosinase Addition by Supriyadi Sukoco is a document available to read on EtoBox.
This research investigates the effects of combining viscozyme and tyrosinase on the phenolic content, antioxidant activity, and appearance of black tea extract. The study finds that the optimal combination significantly increases total phenolic compounds and antioxidant activity while preventing tea cream formation. The best results were achieved using 250 µL of viscozyme and 3,571 U/mL of tyrosinase for 20 minutes.
- Author
- Supriyadi Sukoco
- Language
- EN