换一批
换一批Functional Characterization of Salicylic Acid Carboxyl Methyltransferase from Camellia sinensis, Providing the Aroma Compound of Methyl Salicylate during the Withering Process of White Tea.
第一作者：
Wei-Wei,Deng
第一单位：
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University , 130 Changjiang West Road, Hefei, Anhui 230036, China.
作者：
主题词
山茶(Camellia sinensis);酶稳定性(Enzyme Stability);食品处理和加工(Food Handling);氢离子浓度(Hydrogen-Ion Concentration);甲基转移酶类(Methyltransferases);植物叶(Plant Leaves);植物蛋白质类(Plant Proteins);水杨酸盐类(Salicylates);温度(Temperature);挥发性有机化合物(Volatile Organic Compounds)
DOI
10.1021/acs.jafc.7b04575
PMID
29160698
发布时间
2018-01-10
- 浏览4
Journal of agricultural and food chemistry
11036-11045页
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