The chemical oxidation of catechins and other phenolics: A study of the formation of black tea pigments
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference33 articles.
1. Phenoloxidase catalyzed coupling of catechols. Identification of novel coupling products
2. Use of an HPLC photodiode-array detector in a study of the nature of a black tea liquor
3. Comparative study of the reversed-phase high-performance liquid chromatography of black tea liquors with special reference to the thearubigins
4. Isolation and analysis of a polymeric thearubigin fraction from tea
5. Formation of epitheaflavic acid and its transformation to thearubigins during tea fermentation
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