Production and HPLC analysis of black tea theaflavins and thearubigins during in vitro oxidation
Author:
Publisher
Elsevier BV
Subject
Horticulture,Plant Science,Molecular Biology,General Medicine,Biochemistry
Reference21 articles.
1. The phenolic substances of manufactured tea. II. — Their origin as enzymic oxidation products in fermentation
2. The constitution of theaflavin
3. The chemical basis of quality in tea. III.—correlations of analytical results with tea tasters' reports and valuations
4. Spectrophotometric measurements of theaflavins and thearubigins in black tea liquors in assessments of quality in teas
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