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CRYSTALLINE REDDISH ORANGE PIGMENT OF MANUFACTURED BLACK TEA

被引：18
作者：
TAKINO, Y
IMAGAWA, H
机构：
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1964年 / 28卷 / 04期
关键词：
D O I：
10.1080/00021369.1964.10858235
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：255 / &
相关论文
共 4 条
[1]  
ROBERTS E. A. H., 1958, Journal of the Science of Food and Agriculture, V9, P381, DOI 10.1002/jsfa.2740090701
[2]  
ROBERTS EAH, 1959, J SCI FOOD AGR, V10, P176
[3]   STUDIES ON MECHANISM OF OXIDATION OF TEA LEAF CATECHINS .3. FORMATION OF REDDISH ORANGE PIGMENT + ITS SPECTRAL RELATIONSHIP TO SOME BENZOTROPOLONE DERIVATIVES [J].
TAKINO, Y ;
TANAKA, A ;
HORIKAWA, H ;
IMAGAWA, H .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1964, 28 (01) :64-&
[4]   STUDIES ON OXIDATION OF CATECHINS BY TEA OXIDASE FORMATION OF A CRYSTALLINE REDDISH ORANGE PIGMENT OF BENZOTROPOLONE NATURE [J].
TAKINO, Y ;
IMAGAWA, H .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1963, 27 (04) :319-&
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