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Chinese Agricultural Science Bulletin

Abbreviation (ISO4): Chin Agric Sci Bull      Editor in chief: Yulong YIN

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Chinese Agricultural Science Bulletin >

2005 , Vol. 21 >Issue 4: 84 - 84

DOI: https://doi.org/10.11924/j.issn.1000-6850.050484

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Study on Variation of --Galactosidase Activity During Tea Processing

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Online published: 2005-04-04

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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

Cite this article

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 . DOI: 10.11924/j.issn.1000-6850.050484

References

1 Sakata K, Guo W, Moon J H. Molecular basis of alcoholic aroma formation in Oolong tea. In, Proceedings of 95’ international Tea-quality-human health symposium in Shanghai , Hangzhou, Tea Society of China et al ,1995,175~187 2Ogawa K, Moon J H,Guo W,
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