Isolation and Characterization of aβ-Primeverosidase Concerned with Alcoholic Aroma Formation in Tea Leaves-Reference-Cited by-同舟云学术

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Isolation and Characterization of aβ-Primeverosidase Concerned with Alcoholic Aroma Formation in Tea Leaves

Published:1996-01 Issue:11 Volume:60 Page:1810-1814
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

Guo Wenfei,Ogawa Kenji,Yamauchi Kazuyo,Watanabe Naoharu,Usui Taiichi,Luo Shaojun,Sakata Kanzo

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.60.1810

Cited by 29 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. Key odorants of 'Keemun Aroma' and their changes during the preliminary processing of Keemun BLack Tea (Camellia sinensis);Journal of Food Composition and Analysis;2024-08

2. Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum;Journal of Agricultural and Food Chemistry;2023-11-14

3. Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages;Food Chemistry;2023-02

4. Preparation of Tea Aroma Precursor Glycosides: An Efficient and Sustainable Approach via Chemical Glycosidation;Journal of Agricultural and Food Chemistry;2022-02-09

5. Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves;European Food Research and Technology;2020-08-05

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