Author:
Kottur Govindasamy,Venkatesan Selvaraj,Senthil Kumar Ramaswamy Shanmugasundaram,Murugesan Subramanian
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference21 articles.
1. Hampton MG (1992) Production of black tea. In: Wilson KC, Clifford MN (eds) Tea cultivation to consumption. Chapman and Hall, London, C.O. Chichester, E.M. Mark and G.F. Stewart. Academic press, New York
2. Obanda M, Owuor PO (1995) Impact of shoot maturity on chlorophyll content, composition of volatile flavour compounds and plain black tea chemical quality parameters of clonal leaf. J Sci Food Agric 69:529–534
3. Sanderson GW, Roberts GR (1964) Peptidase activity in shoot tips of the tea plant (Camellia sinensis L.). Biochem J 93:419–423
4. Hatanaka A, Kajiwara T, Sekiya J (1987) Enzymic oxygenative-cleavage reaction of linoleic acids in leaves-chloroplastic lipoxygenase lyase in tea leaves. In: Stumpf PK, Mudd JB, Nes ND (eds) Metabolism. Structure and function of plant lipids. Plenum Publishing Corporation, New York
5. Ullah MR (1977) Alternative test for assessment of fermentation. Proc Tocklai Conf 29:75–77
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献