The fungal laccase-catalyzed oxidation of EGCG and the characterization of its products-Reference-Cited by-同舟云学术

The fungal laccase-catalyzed oxidation of EGCG and the characterization of its products

Published:2014-12-04 Issue:13 Volume:95 Page:2686-2692
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Lee Yeonhee¹,Lin Zhi¹,Du Guocheng²,Deng Zhuangmei²,Yang Haiquan²,Bai Wenxiang³

Affiliation:

1. Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture; Chinese Academy of Agricultural Sciences; 9 Meiling South Road Hangzhou Zhejiang 310008 China

2. Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 China

3. Yunnan Yiliang Xianglong Tea Company; Yunnan 652100 China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7003/fullpdf

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