Comparison of the biochemical properties and enzymatic synthesis of theaflavins by soluble and membrane-bound polyphenol oxidases from tea (Camellia sinensis) leaves-Reference-Cited by-同舟云学术

Comparison of the biochemical properties and enzymatic synthesis of theaflavins by soluble and membrane-bound polyphenol oxidases from tea (Camellia sinensis) leaves

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

LIU Yang¹,CHEN Qincao²,LIU Dechun²,YANG Li²,HU Wei²,KUANG Liuqing²,TENG Jie²,LIU Yong²^ORCID

Affiliation:

1. Jiangxi Agricultural University, China; Jiangxi Agricultural University, China

2. Jiangxi Agricultural University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101114&tlng=en

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4. Purification and characterization of latent polyphenol oxidase from apricot (Prunus armeniaca L.);Derardja A. E.;Journal of Agricultural and Food Chemistry,2017

5. Three phase partitioning as a rapid and efficient method for purification of plant-esterase from wheat flour;Dong L.;Polish Journal of Chemical Technology,2020

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1. Research progress on the functions and biosynthesis of theaflavins;Food Chemistry;2024-08

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