A Comparison of the HPLC, Mass Spectra, and Acid Degradation of Theafulvins from Black Tea and Proanthocyanidin Polymers from Wine and Cider

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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
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.