The phenolic substances of manufactured tea. VI.–The preparation of theaflavin and of theaflavin gallate
- 1 March 1959
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 10 (3) , 176-179
- https://doi.org/10.1002/jsfa.2740100305
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The phenolic substances of manufactured tea. IV.—Enzymic Oxidations of Individual SubstratesJournal of the Science of Food and Agriculture, 1959
- The phenolic substances of manufactured tea. V.—Hydrolysis of gallic acid esters by Aspergillus NigerJournal of the Science of Food and Agriculture, 1959
- The chemistry of tea manufactureJournal of the Science of Food and Agriculture, 1958
- The phenolic substances of manufactured tea. I.—Fractionation and paper chromatography of water‐soluble substancesJournal of the Science of Food and Agriculture, 1957
- 300. Autoxidation of polyphenols. Part III. Autoxidation in neutral aqueous solution of flavans related to catechinJournal of the Chemical Society, 1957