The Role of Diglycosides as Tea Aroma Precursors: Synthesis of Tea Diglycosides and Specificity of Glycosidases in Tea Leaves-Reference-Cited by-同舟云学术

The Role of Diglycosides as Tea Aroma Precursors: Synthesis of Tea Diglycosides and Specificity of Glycosidases in Tea Leaves

Published:1997-07-01 Issue:7 Volume:45 Page:2674-2678
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Matsumura Sachiko¹,Takahashi Shunya¹,Nishikitani Mariko¹,Kubota Kikue¹,Kobayashi Akio¹

Affiliation:

1. Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo 112, Japan, and RIKEN (The Institute of Physical and Chemical Research), Wako-shi, Saitama 351-01, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960852b

Reference21 articles.

1. The Synthesis of Condensed Ring Compounds. XVI.1 The Addition of Quinones to a Dienyne2

2. The biogeneration of green odour by green leaves

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