Changes in enzyme activities (polyphenol oxidase and phenylalanine ammonia lyase) with type of tea leaf and during black tea manufacture and the effect of enzyme supplementation of dhool on black tea quality-Reference-Cited by-同舟云学术

Changes in enzyme activities (polyphenol oxidase and phenylalanine ammonia lyase) with type of tea leaf and during black tea manufacture and the effect of enzyme supplementation of dhool on black tea quality

Published:1998-07 Issue:3 Volume:62 Page:277-281
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ravichandran Ramaswamy,Parthiban Ramaswamy

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

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2. Isolation and analysis of a polymeric thearubigin fraction from tea;Bailey;J. Sci. Food Agric.,1992

3. Polyphenols of tea IV. Qualitative and quantitative study of the polyphenol of different organs and some cultivated varieties of tea plant;Bhatia;J. Sci. Food Agric.,1968

4. The distribution of polyphenols in tea plant (Camellia sinensis L.);Forrest;Biochemical Journal,1969

5. The enzymes of tea and their role in tea making;Jain;Journal of Food Biochemistry,1984

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