Literature DB >> 16747186

The fermentation process in tea manufacture: Cytochrome oxidase and its probable role. 6. The effect of dilution on the rate and extent of oxidations in fermenting tea leaf suspensions.

E A Roberts1.   

Abstract

Year:  1940        PMID： 16747186      PMCID： PMC1265306          DOI： 10.1042/bj0340500

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  6 in total

1.  The use of the Barcroft apparatus for the measurement of tissue respiration.

Authors:  M Dixon; K A Elliott
Journal:  Biochem J       Date:  1930       Impact factor: 3.857

2.  Cell structure and enzymic activity.

Authors:  J Yudkin
Journal:  Biochem J       Date:  1937-07       Impact factor: 3.857

3.  The fermentation process in tea manufacture: The role of peroxidase.

Authors:  E A Roberts; S N Sarma
Journal:  Biochem J       Date:  1938-10       Impact factor: 3.857

4.  The fermentation process in tea manufacture: Tea tannin and its fermentation products.

Authors:  C J Harrison; E A Roberts
Journal:  Biochem J       Date:  1939-09       Impact factor: 3.857

5.  Oxidising Enzymes. IV. The Distribution of Oxidising Enzymes among the Higher Plants.

Authors:  M W Onslow
Journal:  Biochem J       Date:  1921       Impact factor: 3.857

6.  The fermentation process in tea manufacture: Some properties of tea peroxidase. III. The mechanism of fermentation.

Authors:  E A Roberts
Journal:  Biochem J       Date:  1939-05       Impact factor: 3.857
  6 in total
  2 in total

1.  Experiments on the localization and nature of tea oxidase.

Authors:  L P Li
Journal:  Biochem J       Date:  1947       Impact factor: 3.857

2.  The fermentation process in tea manufacture; oxidation of substrates by tea oxidase.

Authors:  E A H ROBERTS; D J WOOD
Journal:  Biochem J       Date:  1950-08       Impact factor: 3.857
  2 in total

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