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  1. 1
    (S)-linalyl, 2-phenylethyl, and benzyl disaccharide glycosides isolated as aroma precursors from oolong tea leaves

    (S)-linalyl, 2-phenylethyl, and benzyl disaccharide glycosides isolated as aroma precursors from oolong tea leaves von Guo, W. (Shizuoka Univ. (Japan). Faculty of Agriculture), Hosoi, R, Sakata, K, Watanabe, N, Yagi, A, Ina, K, Luo, S


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  2. 2
    Isolation of an aroma precursor of benzaldehyde from tea leaves (Camellia sinensis var. sinensis cv. Yabukita)

    Isolation of an aroma precursor of benzaldehyde from tea leaves (Camellia sinensis var. sinensis cv. Yabukita) von Guo, W. (Shizuoka Univ. (Japan). Faculty of Agriculture), Sasaki, N, Fukuda, M, Yagi, A, Watanabe, N, Sakata, K


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  3. 3
    Isolation and characterization of a beta-primeverosidase concerned with alcoholic aroma formation in tea leaves

    Isolation and characterization of a beta-primeverosidase concerned with alcoholic aroma formation in tea leaves von Guo, W. (Shizuoka Univ. (Japan). Faculty of Agriculture), Ogawa, K, Yamauchi, K, Watanabe, N, Usui, T, Luo, S, Sakata, K


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  4. 4
    A primeverosidase as a main glycosidase concerned with the alcoholic aroma formation in tea [Camellia sinensis] leaves

    A primeverosidase as a main glycosidase concerned with the alcoholic aroma formation in tea [Camellia sinensis] leaves von Guo, W. (Shizuoka Univ. (Japan). Faculty of Agriculture), Yamauchi, K, Watanabe, N, Usui, T, Luo, S, Sakata, K


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