Literature DB >> 5839447

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

G W Sanderson, G R Roberts.   

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Year:  1964        PMID： 5839447      PMCID： PMC1206305          DOI： 10.1042/bj0930419

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


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  3 in total

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

Authors:  M A BOKUCHAVA; V R POPOV
Journal:  Dokl Akad Nauk SSSR       Date:  1954-11-01

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

Authors:  J Lamb; H B Sreerangachar
Journal:  Biochem J       Date:  1940-11       Impact factor: 3.857

3.  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
  3 in total
  2 in total

1.  Activity of peptidase in tobacco-leaf tissue in relation to senescence.

Authors:  J W Anderson; K S Rowan
Journal:  Biochem J       Date:  1965-12       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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