Skip to main content
Biochemical Journal logoLink to Biochemical Journal
. 1940 Nov;34(10-11):1472–1492. doi: 10.1042/bj0341472

Studies on the “fermentation” of Ceylon tea

The nature of the enzyme system. 2. Oxidizing enzymes

James Lamb 1, Hemmige Biligirirangachar Sreerangachar 1
PMCID: PMC1265436  PMID: 16747279

Full text

PDF
(1472)

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

  1. Jackson H. The oxidation of catechol and 1:2:4-trihydroxybenzene by polyphenol oxidase. Biochem J. 1939 Sep;33(9):1452–1459. doi: 10.1042/bj0331452. [DOI] [PMC free article] [PubMed] [Google Scholar]
  2. Pugh C. E., Raper H. S. The Action of Tyrosinase on Phenols: With some Observations on the Classification of Oxidases. Biochem J. 1927;21(6):1370–1383. doi: 10.1042/bj0211370. [DOI] [PMC free article] [PubMed] [Google Scholar]
  3. Roberts E. A., Sarma S. N. The fermentation process in tea manufacture: The role of peroxidase. Biochem J. 1938 Oct;32(10):1819–1828. doi: 10.1042/bj0321819. [DOI] [PMC free article] [PubMed] [Google Scholar]
  4. Roberts E. A. The fermentation process in tea manufacture: Some properties of tea peroxidase. III. The mechanism of fermentation. Biochem J. 1939 May;33(5):836–852. doi: 10.1042/bj0330836. [DOI] [PMC free article] [PubMed] [Google Scholar]
  5. Srinivasan M. Ascorbic acid oxidase from drumstick, Moringa pterygosperma. Biochem J. 1936 Nov;30(11):2077–2084. doi: 10.1042/bj0302077. [DOI] [PMC free article] [PubMed] [Google Scholar]

Articles from Biochemical Journal are provided here courtesy of The Biochemical Society

RESOURCES