Some effects of ageing on pigments of tea extracts
- 1 May 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (5) , 303-307
- https://doi.org/10.1002/jsfa.2740200512
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Separation and classification of the brown pigments of aqueous infusions of black teaJournal of the Science of Food and Agriculture, 1969
- Quantitative changes in the polyphenols during the processing of tea leaf and their relation to liquor characters of made teaJournal of the Science of Food and Agriculture, 1965
- Theogallin, a polyphenol occurring in tea. II.—Identification as a galloylquinic acidJournal of the Science of Food and Agriculture, 1958
- Enzymic oxidation of catechin to a polymer structurally related to some phlobatanninsBiochemical Journal, 1957
- The leuco-anthocyanins of unprocessed tea-leafJournal of the Science of Food and Agriculture, 1956