BIOCHEMISTRY OF TEA FERMENTATION - OXIDATIVE DEGALLATION AND EPIMERIZATION OF TEA FLAVANOL GALLATES

被引：38

作者：

COGGON, P ^{[1
]}

MOSS, GA ^{[1
]}

GRAHAM, HN ^{[1
]}

SANDERSON, GW ^{[1
]}

机构：

[1] THOMAS J LIPTON INC, ENGLEWOOD CLIFFS, NJ 07632 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1973年 / 21卷 / 04期

关键词：

D O I：

10.1021/jf60188a025

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：727 / 733

页数：7

共 37 条

[1] FORMATION OF EPITHEAFLAVIC ACID AND ITS TRANSFORMATION TO THEARUBIGINS DURING TEA FERMENTATION [J].

BERKOWITZ, JE ;

COGGON, P ;

SANDERSON, GW .

PHYTOCHEMISTRY, 1971, 10 (10) :2271-+

[2] IDENTIFICATION OF THEARUBIGINS AS POLYMERIC PROANTHOCYANIDINS [J].

BROWN, AG ;

EYTON, WB ;

HOLMES, A ;

OLLIS, WD .

PHYTOCHEMISTRY, 1969, 8 (12) :2333-&

[3] IDENTIFICATION OF THEARUBIGINS AS POLYMERIC PROANTHOCYANIDINS [J].

BROWN, AG ;

EYTON, WB ;

HOLMES, A ;

OLLIS, WD .

NATURE, 1969, 221 (5182) :742-&

[4]

BRYCE T, 1970, TETRAHEDRON LETT, P2789

[5] BIOCHEMISTRY OF TEA FERMENTATION - CONVERSION OF AMINO ACIDS TO BLACK TEA AROMA CONSTITUENTS [J].

CO, H .

JOURNAL OF FOOD SCIENCE, 1970, 35 (02) :160-&

[6]

COGGON P, IN PRESS

[7] THEAFLAVINS OF BLACK TEA [J].

COLLIER, PD ;

BRYCE, T ;

MALLOWS, R ;

THOMAS, PE ;

FROST, DJ ;

KORVER, O ;

WILKINS, CK .

TETRAHEDRON, 1973, 29 (01) :125-142

[8] ESTIMATION OF FLAVANOLS IN TEA BY GAS CHROMATOGRAPHY OF THEIR TRIMETHYLSILYL DERIVATIVES [J].

COLLIER, PD ;

MALLOWS, R .

JOURNAL OF CHROMATOGRAPHY, 1971, 57 (01) :29-&

[9]

COXON DT, 1970, TETRAHEDRON LETT, P5237

[10]

COXON DT, 1970, TETRAHEDRON LETT, P5247

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