Author:
CHO Jeong-Yong,MIZUTANI Masaharu,SHIMIZU Bun-ichi,KINOSHITA Tomomi,OGURA Miharu,TOKORO Kazuhiko,LIN Mu-Lien,SAKATA Kanzo
Publisher
Oxford University Press (OUP)
Subject
Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology
Reference3 articles.
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2. 7) Sakata, K. β-Primeverosidase relationship with floral tea aroma formation during processing of oolong tea and black tea. In “Caffeinated Beverages, Health Benefits, Physiological Effects, and Chemistry” ACS Symposium Series 754, eds. Parliament, T. H., Ho, C., and Schieberie, P., American Chemical Society, Washington DC, pp. 327–335 (2000).
3. 32) Suzuki, M., Watanabe, N., Kuboi, T., Konishi, S., Sakata, K., and Ina, K., Characteristic distribution of 2-O-(α-L-arabinopyranosyl)-myo-inositol in tea plant (Camellia sinensis). In “Proceedings of the International Symposium on Tea Science,” Organizing Committee of ISTS, Shizuoka, pp. 110–114 (1991).
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