EFFECTS OF CATECHIN CONCENTRATION ON THE FORMATION OF BLACK TEA POLYPHENOLS DURING INVITRO OXIDATION

被引：51

作者：

ROBERTSON, A

机构：

[1] UNIV CAMBRIDGE, DEPT BIOCHEM, CAMBRIDGE, ENGLAND

[2] TEA RES FDN CENT AFRICA, MULANJE, MALAWI

来源：

PHYTOCHEMISTRY | 1983年 / 22卷 / 04期

关键词：

D O I：

10.1016/0031-9422(83)85018-3

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

收藏

页码：897 / 903

页数：7

相关论文

共 18 条

[11] SEPARATION AND CLASSIFICATION OF BROWN PIGMENTS OF AQUEOUS INFUSIONS OF BLACK TEA
MILLIN, DJ
SWAINE, D
DIX, PL
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (05) : 296 - &
[12] ROBERTS E. A. H., 1957, Journal of the Science of Food and Agriculture, V8, P72, DOI 10.1002/jsfa.2740080203
[13] ROBERTS E. A. H., 1958, Journal of the Science of Food and Agriculture, V9, P212, DOI 10.1002/jsfa.2740090405
[14] ROBERTS EAH, 1957, CHEM IND-LONDON, P1354
[15] EFFECTS OF PHYSICAL AND CHEMICAL CONDITIONS ON THE INVITRO OXIDATION OF TEA LEAF CATECHINS
ROBERTSON, A
[J]. PHYTOCHEMISTRY, 1983, 22 (04) : 889 - 896
[16] PRODUCTION AND HPLC ANALYSIS OF BLACK TEA THEAFLAVINS AND THEARUBIGINS DURING INVITRO OXIDATION
ROBERTSON, A
BENDALL, DS
[J]. PHYTOCHEMISTRY, 1983, 22 (04) : 883 - 887
[17] CHEMICAL CHANGES OCCURRING DURING STORAGE OF BLACK TEA
STAGG, GV
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (08) : 1015 - 1034
[18] CHEMICAL BASIS OF QUALITY IN TEA .3. CORRELATIONS OF ANALYTICAL RESULTS WITH TEA TASTERS REPORTS + VALUATIONS
WOOD, DJ
ROBERTS, EAH
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1964, 15 (01) : 19 - &