Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 2. Changes in Glycoside Contents and Glycosidase Activities in Tea Leaves during the Black Tea Manufacturing Process-Reference-Cited by-同舟云学术

Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 2. Changes in Glycoside Contents and Glycosidase Activities in Tea Leaves during the Black Tea Manufacturing Process

Published:2001-03-10 Issue:4 Volume:49 Page:1900-1903
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Dongmei¹,Kurasawa Eriko¹,Yamaguchi Yuichi¹,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 112-8610, Japan, and National Research Institute of Vegetables, Ornamental Plants and Tea, 2769 Kanaya, Kanaya-cho, Haibara-gun, Shizuoka 428-8501, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf001077%2B

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