Tea Cream Formation: The Contribution of Black Tea Phenolic Pigments Determined by HPLC

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	Tea Cream Formation: The Contribution of Black Tea Phenolic Pigments Determined by HPLC
	Christopher Powell; Michael N Clifford; Shaun C Opie; Michael A Ford; Alastair Robertsonb; Colin L Gibson
	1992
发表期刊	Journal of the Science of Food and Agriculture
卷号	63 期号:0 页码:77-86
关键词	Black Tea Theaflavins Thearubigins Flavonol Glycosides Hplc ‘tea cream’ Polyphenokaffeine Complex Caffeine.precipitation
语种	英语
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/53640
专题	共享文献
推荐引用方式 GB/T 7714	Christopher Powell,Michael N Clifford,Shaun C Opie,et al. Tea Cream Formation: The Contribution of Black Tea Phenolic Pigments Determined by HPLC[J]. Journal of the Science of Food and Agriculture,1992,63(0):77-86.
APA	Christopher Powell,Michael N Clifford,Shaun C Opie,Michael A Ford,Alastair Robertsonb,&Colin L Gibson.(1992).Tea Cream Formation: The Contribution of Black Tea Phenolic Pigments Determined by HPLC.Journal of the Science of Food and Agriculture,63(0),77-86.
MLA	Christopher Powell,et al."Tea Cream Formation: The Contribution of Black Tea Phenolic Pigments Determined by HPLC".Journal of the Science of Food and Agriculture 63.0(1992):77-86.