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A Comparison of the HPLC, Mass Spectra, and Acid Degradation of Theafulvins from Black Tea and Proanthocyanidin Polymers from Wine and Cider | |
R G Bailey; H E Nursten | |
1994 | |
发表期刊 | Journal of the Science of Food and Agriculture
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卷号 | 64期号:0页码:231-238 |
关键词 | Theafulvins Thearubigins Proanthocyanidins Hplc Mass Spectrometry Fab Acid Degradation Cyanidin |
语种 | 英语 |
文献类型 | 期刊论文 |
条目标识符 | http://ir.kib.ac.cn/handle/151853/53635 |
专题 | 共享文献 |
推荐引用方式 GB/T 7714 | R G Bailey,H E Nursten. A Comparison of the HPLC, Mass Spectra, and Acid Degradation of Theafulvins from Black Tea and Proanthocyanidin Polymers from Wine and Cider[J]. Journal of the Science of Food and Agriculture,1994,64(0):231-238. |
APA | R G Bailey,&H E Nursten.(1994).A Comparison of the HPLC, Mass Spectra, and Acid Degradation of Theafulvins from Black Tea and Proanthocyanidin Polymers from Wine and Cider.Journal of the Science of Food and Agriculture,64(0),231-238. |
MLA | R G Bailey,et al."A Comparison of the HPLC, Mass Spectra, and Acid Degradation of Theafulvins from Black Tea and Proanthocyanidin Polymers from Wine and Cider".Journal of the Science of Food and Agriculture 64.0(1994):231-238. |
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polymeric acid degra(630KB) | 期刊论文 | 作者接受稿 | 限制开放 | CC BY-NC-SA | 请求全文 |
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