CACAO POLYPHENOLIC SUBSTANCES .3. SEPARATION AND ESTIMATION ON PAPER CHROMATOGRAMS

被引：59

作者：

FORSYTH, WGC

机构：

来源：

BIOCHEMICAL JOURNAL | 1955年 / 60卷 / 1-4期

关键词：

D O I：

10.1042/bj0600108

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

页码：108 / 111

页数：4

共 12 条

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EVANS, RS ;

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[3]

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[6] LEUCO-CYANIDIN AND EPICATECHIN [J].

FORSYTH, WGC .

NATURE, 1953, 172 (4381) :726-727

[7] CACAO POLYPHENOLIC SUBSTANCES .1. FRACTIONATION OF THE FRESH BEAN [J].

FORSYTH, WGC .

BIOCHEMICAL JOURNAL, 1952, 51 (04) :511-516

[8] CACAO POLYPHENOLIC SUBSTANCES .2. CHANGES DURING FERMENTATION [J].

FORSYTH, WGC .

BIOCHEMICAL JOURNAL, 1952, 51 (04) :516-520

[9]

FORSYTH WGC, 1952, J SCI FOOD AGR, V4, P161

[10]

HALLAS CA, 1949, 13 BRIT FOOD MAN IND, P17

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