The organic acids in tea plants. A study of the non‐volatile organic acids separated on silica gel
- 1 May 1965
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 16 (5) , 251-258
- https://doi.org/10.1002/jsfa.2740160504
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Changes in the level of polyphenol oxidase activity in tea flush on storage after pluckingJournal of the Science of Food and Agriculture, 1964
- Physiological Aspects of Curing Plant ProductsAnnual Review of Plant Physiology, 1964
- The chemical basis of quality in tea. I.—analyses of freshly plucked shootsJournal of the Science of Food and Agriculture, 1964
- Plant phenolsJournal of Chromatography A, 1961
- Silica gel chromatography of organic acids from plant tissueThe Analyst, 1961
- Biosynthetic Pathways of Aromatic CompoundsAnnual Review of Plant Physiology, 1960
- The chemistry of tea manufactureJournal of the Science of Food and Agriculture, 1958
- DIAGNOSTIC LABORATORY HEMATOLOGYThe Lancet Healthy Longevity, 1955
- Studies on the Chemical Constitutents of Tea LeavesJournal of the agricultural chemical society of Japan, 1955
- Theogallin, a polyphenol occurring in teaJournal of the Science of Food and Agriculture, 1954