STUDIES ON FLAVANOLS IN TEA .4. ENZYMIC OXIDATION OF FLAVANOLS

被引：24

作者：

NAKAGAWA, M

TORII, H

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1965年 / 29卷 / 04期

关键词：

D O I：

10.1080/00021369.1965.10858388

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：278 / &

共 12 条

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[7] STUDIES ON MECHANISM OF OXIDATION OF TEA LEAF CATECHINS .2. FORMATION OF DIETHYL 4,4',5,5',6,6'-HEXAHYDROXYDIPHENATE BY ENZYMIC OXIDATION OF ETHYL GALLATE [J].

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[8] CRYSTALLINE REDDISH ORANGE PIGMENT OF MANUFACTURED BLACK TEA [J].

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