Kinetics and equilibria of tea infusion. Part 10—The composition and structure of tea scum
- 31 December 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 49 (4) , 351-357
- https://doi.org/10.1016/0308-8146(94)90004-3
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Matrix-assisted ultraviolet laser desorption of non-volatile compoundsPublished by Elsevier ,2001
- Kinetics and equilibria of tea infusion. Part 11—The kinetics of the formation of tea scumFood Chemistry, 1994
- Isolation and analysis of a polymeric thearubigin fraction from teaJournal of the Science of Food and Agriculture, 1992
- Principles and applications of matrix-assisted UV-laser desorption/ionization mass spectrometryAnalytica Chimica Acta, 1990
- Content of various elements in different parts of the tea plant and in infusions of black tea from Southern IndiaJournal of the Science of Food and Agriculture, 1990
- Theaflavic and epitheaflavic acidsTetrahedron Letters, 1970
- Identification of the Thearubigins as Polymeric ProanthocyanidinsNature, 1969
- The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquorsJournal of the Science of Food and Agriculture, 1963
- Plant phenolsJournal of Chromatography A, 1961
- Anisotropy of theChemical Shift in CalcitePhysical Review Letters, 1958