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 #

✍ Scribed by Wang, Dongmei; Kurasawa, Eriko; Yamaguchi, Yuichi; Kubota, Kikue; Kobayashi, Akio

• Book ID: 127297060
• Publisher: American Chemical Society
• Year: 2001
• Tongue: English
• Weight: 53 KB
• Volume: 49
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf001077+