Diversity among various forms of catechins and its synthesizing enzyme (phenylalanine ammonia lyase) in relation to quality of black tea (Camellia spp.)

Journal of the Science of Food and Agriculture

Volumn 90, Issue 9, 2010, Pages 1533-1537

  Kottur, Govindasamy ^a   Venkatesan, Selvaraj ^b   Kumar, Ramasamy Shanmugasundaram Senthil ^c   Murugesan, Subramanian ^a  

^a UPASI Tea Research Foundation   (India)

^b CavinKare Pvt Ltd   (India)

^c Harrisons Malayalam Limited   (India)

Author keywords

Black tea; Catechins; Cultivars; Phenylalanine ammonia lyase; Seasons

Indexed keywords

CATECHIN; PHENYLALANINE AMMONIA LYASE; TEA;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; INDIA; METABOLISM; PLANT; PLANT LEAF; QUALITY CONTROL; SEASON; SENSATION; SPECIES DIFFERENCE; TEA; CAMELLIA; CAMELLIA SINENSIS;

CAMELLIA; CAMELLIA SINENSIS; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HUMANS; INDIA; PHENYLALANINE AMMONIA-LYASE; PLANT LEAVES; PLANT SHOOTS; QUALITY CONTROL; SEASONS; SENSATION; SPECIES SPECIFICITY; TEA;

CAMELLIA; CAMELLIA SINENSIS;

EID: 77954369379     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3981     Document Type: Article

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