Black Tea Thearubigins -Their HPLC Separation and Preparation during In-Vitro Oxidation

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	Black Tea Thearubigins -Their HPLC Separation and Preparation during In-Vitro Oxidation
	Shaun C Opie; Alastair Robertson; Michael N Clifford
	1990
发表期刊	Journal of the Science of Food and Agriculture
卷号	50 期号:0 页码:547-561
关键词	Camellia Sinensis Theaceae Tea Hplc Model Fermentation system Catechins Thearubigins In-vitro Oxidation Polyphenol Oxidase
语种	英语
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/53642
专题	共享文献
推荐引用方式 GB/T 7714	Shaun C Opie,Alastair Robertson,Michael N Clifford. Black Tea Thearubigins -Their HPLC Separation and Preparation during In-Vitro Oxidation[J]. Journal of the Science of Food and Agriculture,1990,50(0):547-561.
APA	Shaun C Opie,Alastair Robertson,&Michael N Clifford.(1990).Black Tea Thearubigins -Their HPLC Separation and Preparation during In-Vitro Oxidation.Journal of the Science of Food and Agriculture,50(0),547-561.
MLA	Shaun C Opie,et al."Black Tea Thearubigins -Their HPLC Separation and Preparation during In-Vitro Oxidation".Journal of the Science of Food and Agriculture 50.0(1990):547-561.