Oxidation mechanism of black tea pigment theaflavin by peroxidase
Author:
Funder
JSPS KAKENHI
Publisher
Elsevier BV
Subject
Organic Chemistry,Drug Discovery,Biochemistry
Reference26 articles.
1. Dietary phenolics: chemistry, bioavailability and effects on health
2. Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis
3. Phenolic compounds: from plants to foods
4. Role of Polyphenol Oxidase and Peroxidase in the Generation of Black Tea Theaflavins
5. In-vitro studies on the effect of polyphenol oxidase and peroxidase on the formation of polyphenolic black tea constituents
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