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acetone acid additional affinity amino acids ammonium amounts approximately aroma assay astaxanthin autumn tea buffer calculated canthaxanthin carotenases carotene carotenoid cleavage enzymes centrifugation changes channel Chemistry chromatography clones column compared compounds concentration constant contains degradation dependent detection determination dioxygenase double bond effect enzymatic activity enzymes isolated example experimental extract final Fleischmann followed Food formation formed fractions function gradient groups higher increasing influence ionone ions isoelectric point isolated from nectarines Journal lower lutein lycopene membrane methanol methods molecular mass Nanopure water natural neoxanthin obtained optimum Osmanthus peak phase plant position possible precipitation preparative processing protein purification reaction salt sample separation shows similar solution solvent specific spring tea staining star fruit steaming step structure substrate tea leaves technique temperature tested vmax wavelength Whereas Yamamoto zeaxanthin Ámol