CHEMICAL STUDIES ON TEA BY FT-NMR SPECTROSCOPY .1. ISOLATION AND IDENTIFICATION OF (-)-QUINIC ACID AS AN UNIDENTIFIED MAJOR TEA-COMPONENT

被引：14

作者：

SAKATA, K ^{[1
]}

SAKURABA, S ^{[1
]}

YAGI, A ^{[1
]}

INA, K ^{[1
]}

HARA, T ^{[1
]}

TAKEO, T ^{[1
]}

机构：

[1] NATL RES INST TEA,SHIZUOKA 428,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1986年 / 50卷 / 07期

关键词：

D O I：

10.1080/00021369.1986.10867675

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1919 / 1921

页数：3

共 13 条

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[3]

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[4]

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[5]

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[6]

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[7] NONVOLATILE COMPONENTS OF BLACK TEA AND THEIR CONTRIBUTION TO CHARACTER OF BEVERAGE [J].

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CRISPIN, DJ ;

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (04) :717-&

[8]

NAKAGAWA M, 1969, NIPPON SHOKUHIN KOGY, V16, P12

[9]

OMORI K, 1983, CHAGYO KENKYU HOKOKU, V58, P28

[10]

TAKAYANAGI H, 1984, CHAGYO KENKYU HOKOKU, P54

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