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中国科学院昆明植物研究所知识管理系统
Knowledge Management System of Kunming Institute of Botany,CAS
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共享文献 [6]
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New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate
期刊论文
FOOD CHEMISTRY, 2022, 卷号: 370, 页码: 131326
Authors:
Tanaka,Takashi
;
Yasumatsu,Miho
;
Hirotani,Mayu
;
Matsuo,Yosuke
;
Li,Na
;
Zhu,Hong-Tao
;
Saito,Yoshinori
;
Ishimaru,Kanji
;
Zhang,Ying-Jun
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Submit date:2022/04/02
Black tea
Theaflavin
Epigallocatechin-3-O-gallate
Theanaphthoquinone
Thearubigin
EPICATECHIN GALLATE
ENZYMATIC OXIDATION
THEASINENSIN-A
THEARUBIGINS
POLYPHENOL
EXTRACT
CATECHINS
FRACTION
TANNINS
DIMERS
New Flavoalkaloids with Potent alpha-Glucosidase and Acetylcholinesterase Inhibitory Activities from Yunnan Black Tea 'Jin-Ya'
期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2020
Authors:
Li, Na
;
Zhu, Hong-Tao
;
Wang, Dong
;
Zhang, Man
;
Yang, Chong-Ren
;
Zhang, Ying-Jun
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Submit date:2021/01/05
Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea
期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 卷号: 67, 期号: 19, 页码: 5318-5349
Authors:
Meng,Xiu-Hua
;
Li,Na
;
Zhu,Hong-Tao
;
Wang,Dong
;
Yang,Chong-Ren
;
Zhang,Ying-Jun
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Submit date:2020/04/02
Plant Resources, Chemical Constituents, and Bioactivities of Tea 2 Plants from the Genus Camellia Section Thea
期刊论文
journal of the agricultral and food chemsitry, 2018, 页码: 1
Authors:
Xiu-Hua Meng
;
Na Li
;
Hong-Tao Zhu
;
Dong Wang
;
Chong-Ren Yang
;
Ying-Jun Zhan
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Submit date:2019/03/25
Carboxymethyl- and Carboxyl-Catechins from Ripe Pu-er Tea
期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 卷号: 62, 期号: 50, 页码: 12229-12234
Authors:
Tian, Li-Wen
;
Tao, Mu-Ke
;
Xu, Min
;
Hu, Jing
;
Zhu, Hong-Tao
;
Xiong, Wen-Yong
;
Wang, Dong
;
Yang, Chong-Ren
;
Zhang, Ying-Jun
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Submit date:2015/06/17
Ripe
Pu-er Tea
Carboxymethyl Catechins
Carboxylcatechins
Insulin Sensitivity Activity
Pu-erh tea tasting in Yunnan, China: Correlation of drinkers' perceptions to phytochemistry
期刊论文
JOURNAL OF ETHNOPHARMACOLOGY, 2010, 卷号: 132, 期号: 1, 页码: 176-185
Authors:
Ahmed, Selena
;
Unachukwu, Uchenna
;
Stepp, John Richard
;
Peters, Charles M.
;
Long, Chunlin
;
Kennelly, Edward
Adobe PDF(835Kb)
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Submit date:2015/08/17
Pu-erh Tea
Bitter Taste
Catechins
Caffeine
Production Variation
Traditional Preparation
五种山茶属及茶用植物的化学成分和资源研究
学位论文
: 中国科学院研究生院, 2010
高大方
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Submit date:2013/01/28
The Analysis by HPLC of Green, Black and Pu’er Teas Produced in Yunnan
期刊论文
Journal of the Science of Food and Agriculture, 1995, 卷号: 69, 期号: 0, 页码: 535-540
Authors:
Wanfang Shao
;
C Powell
;
M N Clifford
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Submit date:2017/07/26
Puer Tea
Quingmao Tea
Black Tea
Polyphenols
Flavan-3-ols
Flavono1 glycosides
Gallic Acid
Theogallin
Theaflavin
Theaflavic Acid
Thearubigins
Yunnan
A Comparison of the HPLC, Mass Spectra, and Acid Degradation of Theafulvins from Black Tea and Proanthocyanidin Polymers from Wine and Cider
期刊论文
Journal of the Science of Food and Agriculture, 1994, 卷号: 64, 期号: 0, 页码: 231-238
Authors:
R G Bailey
;
H E Nursten
Adobe PDF(630Kb)
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Submit date:2017/07/26
Theafulvins
Thearubigins
Proanthocyanidins
Hplc
Mass Spectrometry
Fab
Acid Degradation
Cyanidin
The Chemical Oxidation of Catechins and Other Phenolics: A Study of the Formation of Black Tea Pigments
期刊论文
Journal of the Science of Food and Agriculture, 1993, 卷号: 63, 期号: 0, 页码: 455-464
Authors:
R G Bailey
;
H E Nursten
Adobe PDF(946Kb)
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Submit date:2017/07/26
Black Tea
Thearubigins
Tea Pigments
Oxidation
Potassium hexacyanoferrate(Ii1)
Catechins
Phenolics