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HPLC analyses of flavanols and phenolic acids in the fresh young shoots of tea (Camellia sinensis) grown in Australia

  • Published:2004-02 Issue:2 Volume:84 Page:253-263
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Yao Lihu,Jiang Yueming,Datta Nivedita,Singanusong Riantong,Liu Xu,Duan Jun,Raymont Katherine,Lisle Alan,Xu Ying

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Use of an HPLC photodiode-array detector in a study of the nature of a black tea liquor;Bailey;Journal of the Science of Food and Agriculture,1990

2. Comparative study of the reversed-phase high-performance liquid chromatography of black tea liquors with special reference to the thearubigins;Bailey;Journal of Chromatography,1991

3. Isolation and analysis of a polymeric thearubigin fraction from tea;Bailey;Journal of the Science of Food and Agriculture,1992

4. The chemical oxidation of catechins and other phenolics;Bailey;Journal of the Science of Food and Agriculture,1993

5. The catechins of geen tea. Part II;Bradfield;Journal of Chemical Society,1948

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