A comparison of the hplc, mass spectra, and acid degradation of theafulvins from black tea and proanthocyanidin polymers from wine and cider
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference20 articles.
1. Use of an HPLC photodiode-array detector in a study of the nature of a black tea liquor
2. Comparative study of the reversed-phase high-performance liquid chromatography of black tea liquors with special reference to the thearubigins
3. Isolation and analysis of a polymeric thearubigin fraction from tea
4. The chemical oxidation of catechins and other phenolics: A study of the formation of black tea pigments
5. Identification of the Thearubigins as Polymeric Proanthocyanidins
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1. Grape and wine polymeric polyphenols: Their importance in enology;Critical Reviews in Food Science and Nutrition;2017-10-20
2. Simultaneous determination of eight catechins and four theaflavins in green, black and oolong tea using new HPLC–MS–MS method;Journal of Pharmaceutical and Biomedical Analysis;2016-11
3. Chemistry of Tea;Reference Module in Chemistry, Molecular Sciences and Chemical Engineering;2013
4. Chemistry of Tea;Comprehensive Natural Products II;2010
5. Selective effects of tea extract and its phenolic compounds on human peripheral blood mononuclear cell cytokine secretions;International Journal of Food Sciences and Nutrition;2009-01
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