Literature DB >> 14352972

[Significance of amino acids in formation of aroma of tea and its correlation with tannic substances in increased temperature].

M A BOKUCHAVA, V R POPOV.   

Abstract

Keywords:  AMINO ACIDS/determination; TANNIN; TEA

Mesh：

Substances：

Year:  1954        PMID： 14352972

Source DB:  PubMed          Journal:  Dokl Akad Nauk SSSR        ISSN： 0002-3264


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  2 in total

1.  Peptidase activity in shoot tips of the tea plant (Camellia sinensis L.).

Authors:  G W Sanderson; G R Roberts
Journal:  Biochem J       Date:  1964-11       Impact factor: 3.857

2.  Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) Manufacturing Process.

Authors:  Yiyong Chen; Lanting Zeng; Yinyin Liao; Jianlong Li; Bo Zhou; Ziyin Yang; Jinchi Tang
Journal:  Foods       Date:  2020-01-08
  2 in total

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