Literature DB >> 16747279

Studies on the "fermentation" of Ceylon tea: The nature of the enzyme system. 2. Oxidizing enzymes.

J Lamb1, H B Sreerangachar.   

Abstract

Year:  1940        PMID： 16747279      PMCID： PMC1265436          DOI： 10.1042/bj0341472

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


× No keyword cloud information.
  5 in total

1.  Ascorbic acid oxidase from drumstick, Moringa pterygosperma.

Authors:  M Srinivasan
Journal:  Biochem J       Date:  1936-11       Impact factor: 3.857

2.  The Action of Tyrosinase on Phenols: With some Observations on the Classification of Oxidases.

Authors:  C E Pugh; H S Raper
Journal:  Biochem J       Date:  1927       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 oxidation of catechol and 1:2:4-trihydroxybenzene by polyphenol oxidase.

Authors:  H Jackson
Journal:  Biochem J       Date:  1939-09       Impact factor: 3.857

5.  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
  5 in total
  12 in total

1.  Cacao polyphenolic substances. II. Changes during fermentation.

Authors:  W G C FORSYTH
Journal:  Biochem J       Date:  1952-07       Impact factor: 3.857

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

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

3.  Studies on the ;fermentation' of Ceylon tea: 6. The nature of the tea-oxidase system.

Authors:  H B Sreerangachar
Journal:  Biochem J       Date:  1943       Impact factor: 3.857

4.  Studies on the ;fermentation' of Ceylon tea: 7. The prosthetic group of tea oxidase.

Authors:  H B Sreerangachar
Journal:  Biochem J       Date:  1943       Impact factor: 3.857

5.  The fermentation process in tea manufacture: The influence of external factors on fermentation rate.

Authors:  E A Roberts
Journal:  Biochem J       Date:  1941-09       Impact factor: 3.857

6.  The fermentation process in tea manufacture. Some general conclusions: The nature of the oxidase system. 9. The relation of tea-fermentation to respiration.

Authors:  E A Roberts
Journal:  Biochem J       Date:  1941-11       Impact factor: 3.857

7.  Studies on the ;fermentation' of Ceylon tea: Respiration and tea fermentation.

Authors:  H B Sreerangachar
Journal:  Biochem J       Date:  1941-11       Impact factor: 3.857

8.  Studies on the ;fermentation' of Ceylon tea: 4. Estimation of the oxidizing enzyme activity.

Authors:  H B Sreerangachar
Journal:  Biochem J       Date:  1943       Impact factor: 3.857

9.  Studies on the ;fermentation' of Ceylon tea: 5. Comparative rates of oxidation of different polyphenolic substrates by tea-oxidizing enzymes.

Authors:  H B Sreerangachar
Journal:  Biochem J       Date:  1943       Impact factor: 3.857

10.  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
View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.