Isolation and analysis of a polymeric thearubigin fraction from tea
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference34 articles.
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4. 1958 The Infra-red Spectra of Complex Molecules. Methuen, London.
5. Formation of epitheaflavic acid and its transformation to thearubigins during tea fermentation
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