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Kenji Ogawa

Shizuoka University

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Characterization of β-Primeverosidase, Being Concerned with Alcoholic Aroma Formation in Tea Leaves To Be Processed into Black Tea, and Preliminary Observations on Its Substrate Specificity

1998 Journal of Agricultural and Food Chemistry
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Purification of a β-Primeverosidase Concerned with Alcoholic Aroma Formation in Tea Leaves (Cv. Shuixian) To Be Processed to Oolong Tea†

1997 Journal of Agricultural and Food Chemistry
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Studies on the Aroma Formation Mechanism in Oolong Tea. Part V. Isolation and Characterization of a .BETA.-Primeverosidase Concerned with Alcoholic Aroma Formation in Tea Leaves.

1996 Bioscience, Biotechnology, and Biochemistry
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