Functional characterizations of β-glucosidases involved in aroma compound formation in tea ( Camellia sinensis )-Reference-Cited by-同舟云学术

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Functional characterizations of β-glucosidases involved in aroma compound formation in tea ( Camellia sinensis )

Published:2017-06 Issue: Volume:96 Page:206-214
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhou Ying,Zeng Lanting,Gui Jiadong,Liao Yinyin,Li Jianlong,Tang Jingchi,Meng Qing,Dong Fang,Yang Ziyin

Funder

National Natural Science Foundation of China

Guangdong Natural Science Foundation for Distinguished Young Scholar

Guangdong Innovation Team of Modern Agricultural Industry Technology System

“100 Talents Programme of the Chinese Academy of Sciences”

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Furostanol glycoside 26-O-beta-glucosidase from the leaves of Solanum torvum;Arthan;Phytochemistry,2006

2. The structure of the exo-beta-(1,3)-glucanase from Candida albicans in native and bound forms: Relationship between a pocket and groove in family 5 glycosyl hydrolases;Cutfield;Journal of Molecular Biology,1999

3. A [beta]-glucosidase from lodgepole pine xylem specific for the lignin precursor coniferin;Dharmawardhana;Plant Physiology,1995

4. Arabidopsis thaliana β-glucosidase BGLU45 and BGLU46 hydrolyse monolignol glucosidase;Escamilla-Treviño;Phytochemistry,2006

5. Regulation of formation of volatile compounds of tea (Camellia sinensis) leaves by single light wavelength;Fu;Scientific Reports,2015

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2. Nitrogen deficiency differentially affects lignin biosynthesis genes and flavanols accumulation in tolerant and susceptible tea genotypes (Camellia sinensis (L.) Kuntze);Plant Stress;2024-12

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4. Effects of post-harvest processing and 10-year natural aging on quality-related metabolites and taste quality of white peony tea;Journal of Food Composition and Analysis;2024-08

5. Progress of research on aroma absorption mechanism and aroma fixation pathway of jasmine green tea;Journal of the Science of Food and Agriculture;2024-06-15

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