EXTRACTION, PURIFICATION, AND PARTIAL CHARACTERIZATION OF A TEA METALLOPROTEIN AND ITS ROLE IN FORMATION OF BLACK TEA AROMA CONSTITUENTS

被引：13

作者：

COGGON, P ^{[1
]}

ROMANCZYK, LJ ^{[1
]}

SANDERSON, GW ^{[1
]}

机构：

[1] THOMAS J LIPTON INC,ENGLEWOOD CLIFFS,NJ 07632

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1977年 / 25卷 / 02期

关键词：

D O I：

10.1021/jf60210a039

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：278 / 283

页数：6

共 29 条

[11]

GROSCH W, 1974, Lebensmittel-Wissenschaft and Technologie, V7, P335

[12] SOME CHEMICALS REPRESENTING PARTICULAR ODOR QUALITIES [J].

HARPER, R .

CHEMICAL SENSES & FLAVOUR, 1975, 1 (03) :353-357

[13] BIOSYNTHESIS OF TRANS-2-HEXENAL IN CHLOROPLASTS FROM THEA-SINENSIS [J].

HATANAKA, A ;

KAJIWARA, T ;

SEKIYA, J .

PHYTOCHEMISTRY, 1976, 15 (07) :1125-1126

[14] LEAF-ALCOHOL .22. FORMATION OF CIS-3-HEXENAL, TRANS-2-HEXENAL AND CIS-3-HEXENOL IN MACERATED THEA-SINENSIS LEAVES [J].

HATANAKA, A ;

HARADA, T .

PHYTOCHEMISTRY, 1973, 12 (10) :2341-2346

[15] LEAF ALCOHOL .23. ISOLATION OF Z-3-HEXENAL IN TEA LEAVES, THEA-SINENSIS, AND SYNTHESIS THEREOF [J].

KAJIWARA, T ;

HARADA, T ;

HATANKA, A .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1975, 39 (01) :243-247

[16]

KAZENIAC S J, 1970, Journal of Food Science, V35, P519, DOI 10.1111/j.1365-2621.1970.tb04799.x

[17] FORMATION OF 2-HEXENAL FROM LINOLENIC ACID BY MACERATED GINKGO LEAVES [J].

MAJOR, RT ;

THOMAS, M .

PHYTOCHEMISTRY, 1972, 11 (02) :611-+

[18] ENZYMIC OXIDATION OF LINOLENATE BY GINKGO LEAVES - FRACTIONATION AND CHARACTERIZATION OF ACTIVE FRACTIONS [J].

MAJOR, RT ;

ROTH, JS ;

KUENKLER, AS .

PHYTOCHEMISTRY, 1974, 13 (07) :1083-1084

[19]

PARSONS AM, 1974, 3RD S INT OX LIP CAT, P148

[20] CALCIUM ACTIVATION OF SOYBEAN LIPOXYGENASE [J].

RESTREPO, F ;

SNYDER, HE ;

ZIMMERMAN, GL .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :779-782

← 1 2 3 →