机译:敏感的酶法定量茶氨酸,商业茶饮料的主要鲜味成分茶氨酸
Department of Biotechnology, College of Life Sciences, Ritsumeikan University, I-1-1 Nojihigashi, Kusatsu, Shiga 525-8577, Japan;
Department of Biotechnology, College of Life Sciences, Ritsumeikan University, I-1-1 Nojihigashi, Kusatsu, Shiga 525-8577, Japan;
Department of Biochemical Engineering, Graduate School of Sciences and Engineering, Yamagata University, Jonan, Yonezawa, Yamagata 992-8510, Japan;
Department of Biotechnology, College of Life Sciences, Ritsumeikan University, I-1-1 Nojihigashi, Kusatsu, Shiga 525-8577, Japan;
Department of Applied Chemistry, College of Life Sciences, Ritsumeikan University, 1-1-1 Nojihigashi, Kusatsu, Shiga 525-8577, Japan;
Department of Biotechnology, College of Life Sciences, Ritsumeikan University, I-1-1 Nojihigashi, Kusatsu, Shiga 525-8577, Japan;
theanine; tea; determination; γ-glutamyltranspeptidase; amine dehydrogenase;
机译:通过细菌γ-谷氨酰转肽酶从谷氨酰胺和乙胺酶促生产茶氨酸(茶的“鲜味”成分)
机译:绿茶提取物中纯茶氨酸和茶氨酸的肠运输:绿茶成分抑制茶氨酸吸收并促进茶氨酸排泄
机译:季节对不同肯尼亚商业释放的茶叶品种的茶树水平的影响及其不同部位的茶叶芽的变化
机译:预处理方法对茶叶主成分分析得分结果的影响
机译:基于调查的估值和时间评估方法应用于商业饮料
机译:质谱法组合到感官评价中的主要成分分析作为评估由胶束酪蛋白产生的酶水解产物的苦味的合适方法
机译:季节对不同肯尼亚商业释放的茶叶品种的茶树水平的影响及其不同部位的茶叶芽的变化