Study on Variation of --Galactosidase Activity During Tea Processing

doi:10.11924/j.issn.1000-6850.050484

Chin Agric Sci Bull ›› 2005, Vol. 21 ›› Issue (4) : 84-84. DOI: 10.11924/j.issn.1000-6850.050484

Li Yeyun, Jiang Changjun, Wang Zhaoxia, Yu Youben

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Abstract

The β-galactosidase activity in various tea leaves and bud sequenced as young leave and bud>old leaves >young stem. During the withering, the enzyme activity in the leaves increasedand reached about 1.2 times of that in the fresh leaves in 2 hours, and t

Key words

Tea processing,β-Galactosidase;Enzyme activity

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Li Yeyun, Jiang Changjun, Wang Zhaoxia, Yu Youben. Study on Variation of --Galactosidase Activity During Tea Processing[J]. Chinese Agricultural Science Bulletin. 2005, 21(4): 84-84 https://doi.org/10.11924/j.issn.1000-6850.050484

References

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