Investigation of Processes in Black Tea Manufacture through Model Fermentation (Oxidation) Experiments-Reference-Cited by-同舟云学术

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Investigation of Processes in Black Tea Manufacture through Model Fermentation (Oxidation) Experiments

Published:2014-07-22 Issue:31 Volume:62 Page:7854-7861
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Stodt Ulf W.¹,Blauth Nadine¹,Niemann Steffi¹,Stark Janina¹,Pawar Vikas²,Jayaraman Sujatha²,Koek Jan³,Engelhardt Ulrich H.¹

Affiliation:

1. Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany

2. Unilever Research Centre, 64 Main Road, Whitefield, Bangalore, Karnataka 560066, India

3. Unilever Research Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf501591j

Reference26 articles.

1. Chemistry of Tea

2. Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea

3. Structural Identification of Theaflavin Trigallate and Tetragallate from Black Tea Using Liquid Chromatography/Electrospray Ionization Tandem Mass Spectrometry

4. Tissue Distribution and Intracellular Localization of Catechins in Tea Leaves

5. Production and HPLC analysis of black tea theaflavins and thearubigins during in vitro oxidation

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