Tea cream formation: The contribution of black tea phenolic pigments determined by HPLC-Reference-Cited by-同舟云学术

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Tea cream formation: The contribution of black tea phenolic pigments determined by HPLC

Published:1993 Issue:1 Volume:63 Page:77-86
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Powell Christopher,Clifford Michael N.,Opie Shaun C.,Ford Michael A.,Robertson Alastair,Gibson Cohn L.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference12 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 structures of the theaflavins of black tea

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1. The effect of metal ions on the black tea cream formation by comparative analysis on chemical constituents of resoluble and irresoluble black tea cream;Journal of Food Composition and Analysis;2024-01

2. Current understanding and future perspectives on the extraction, structures, and regulation of muscle function of tea pigments;Critical Reviews in Food Science and Nutrition;2022-06-30

3. New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate;Food Chemistry;2022-02

4. Production Mechanisms of Black Tea Polyphenols;Chemical and Pharmaceutical Bulletin;2020-12-01

5. Research progress of black tea thearubigins: a review;Critical Reviews in Food Science and Nutrition;2020-05-29

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