The Chemical Oxidation of Catechins and Other Phenolics: A Study of the Formation of Black Tea Pigments

	The Chemical Oxidation of Catechins and Other Phenolics: A Study of the Formation of Black Tea Pigments
	R G Bailey; H E Nursten
刊名	Journal of the Science of Food and Agriculture
	1993
卷号	63 期号:0 页码:455-464
关键词	Black Tea Thearubigins Tea Pigments Oxidation Potassium hexacyanoferrate(Ii1) Catechins Phenolics
语种	英语
内容类型	期刊论文
源URL	[http://ir.kib.ac.cn/handle/151853/53637]
专题	昆明植物研究所_共享文献
推荐引用方式 GB/T 7714	R G Bailey,H E Nursten. The Chemical Oxidation of Catechins and Other Phenolics: A Study of the Formation of Black Tea Pigments[J]. Journal of the Science of Food and Agriculture,1993,63(0):455-464.
APA	R G Bailey,&H E Nursten.(1993).The Chemical Oxidation of Catechins and Other Phenolics: A Study of the Formation of Black Tea Pigments.Journal of the Science of Food and Agriculture,63(0),455-464.
MLA	R G Bailey,et al."The Chemical Oxidation of Catechins and Other Phenolics: A Study of the Formation of Black Tea Pigments".Journal of the Science of Food and Agriculture 63.0(1993):455-464.