Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage

Food and Bioproducts Processing

Volumn 88, Issue 2-3, 2010, Pages 83-89

  Su, Erzheng ^b   Xia, Tao ^a   Gao, Liping ^a   Dai, Qianying ^a   Zhang, Zhengzhu ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Glucosidase; Aroma increasing; Immobilization; Tea beverage

Indexed keywords

ACTIVITY RECOVERY; BLACK TEA; FREE ENZYME; GLUCOSIDASE; GREEN TEA; INCREASING EFFECT; OOLONG TEA; OPTIMUM PH; OPTIMUM TEMPERATURE; PH STABILITY; RESIDUAL ACTIVITY; STORAGE STABILITY;

REUSABILITY;

BEVERAGES;

CAMELLIA SINENSIS;

EID: 77953613620     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2009.04.001     Document Type: Article

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