Changes in the level of polyphenol oxidase activity in tea flush on storage after plucking-Reference-Cited by-同舟云学术

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Changes in the level of polyphenol oxidase activity in tea flush on storage after plucking

Published:1964-09 Issue:9 Volume:15 Page:634-639
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sanderson G. W.

Publisher

Wiley

Subject

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

Reference21 articles.

1. ‘Tea’, 1958 (London: Longmans, Green & Co.)

2. ‘Tea Manufacture in Ceylon’, 1958 (Talawakele, Ceylon; Tea Research Institute of Ceylon)

3. ‘Tea Manufacture’, 1963 (London: Oxford Univ. Press)

4. & , Ann. Rep. Tocklai exp. Sta., 1962, p. 78 (Calcutta: Indian Tea Ass.)

Cited by 12 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

1. Influence of polyphenol oxidase activity and polyphenol content of tea shoot on quality of black tea;Journal of the Science of Food and Agriculture;1990

2. Tea;Basic Food Chemistry;1983

3. Fermentation of tea in aqueous suspension;Journal of the Science of Food and Agriculture;1981-09

4. Catechol Oxidase in Tissue 4;Journal of Experimental Botany;1977

5. Formation of black tea aroma;Journal of Agricultural and Food Chemistry;1973-07

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