Purification of a β-Primeverosidase Concerned with Alcoholic Aroma Formation in Tea Leaves (Cv. Shuixian) to Be Processed to Oolong Tea

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 3, 1997, Pages 877-882

  Ogawa, Kenji ^a   Ijima, Yasuyuki ^a   Guo, Wenfei ^b   Watanabe, Naoharu ^a   Usui, Taichi ^a   Dong, Shangsheng ^c   Tong, Qiqing ^c   Sakata, Kanzo ^a  

^a SHIZUOKA UNIVERSITY   (Japan)

^b GIFU UNIVERSITY   (Japan)

^c ZHEJIANG UNIVERSITY   (China)

Author keywords

Aroma formation; Camellia sinensis; Glycosidase; Oolong tea; Tea aroma; Primeverosidase

Indexed keywords

CAMELLIA; CAMELLIA SINENSIS; CAMELLIA SINENSIS VAR. SINENSIS;

EID: 0001345112     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960543l     Document Type: Article

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