Work

Functional characterizations of β-glucosidases involved in aroma compound formation in tea (Camellia sinensis)

Year: 2017

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2017.03.049

Authors: Ying Zhou, Lanting Zeng, Jiadong Gui, Yinyin Liao, Jianlong Li, Jingchi Tang, Qing Meng, Fang Dong, Ziyin Yang

Institutions: Chinese Academy of Sciences, South China Botanical Garden, University of Chinese Academy of Sciences, Guangdong Academy of Agricultural Sciences, Southwest University, Guangdong Food and Drug Vocational College

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: National Natural Science Foundation of China

Awards: 假眼小绿叶蝉侵害诱导茶叶特有蜜果香成分diendiol I形成的机制研究, G5494876927

OpenAlex ID: W2604850100

FWCI: 4.341

Cites: 38

Cited by: 68

Related to: 10