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

标题
Functional characterizations of β-glucosidases involved in aroma compound formation in tea ( Camellia sinensis )
作者
关键词
Aroma, Camellia sinensis, Glucosidase, Glycoside, Tea, Volatile
出版物
FOOD RESEARCH INTERNATIONAL
Volume 96, Issue -, Pages 206-214
出版商
Elsevier BV
发表日期
2017-04-05
DOI
10.1016/j.foodres.2017.03.049

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