IDENTIFICATION OF THEARUBIGINS AS POLYMERIC PROANTHOCYANIDINS

被引：53
作者：
BROWN, AG
EYTON, WB
HOLMES, A
OLLIS, WD
机构：
来源：
NATURE | 1969年 / 221卷 / 5182期
关键词：
D O I：
10.1038/221742a0
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
The quality of black tea is often related to pigments called theaflavins and thearubigins. Chemical examination of the thearubigins shows that they are polymeric proanthocyanidins. © 1969 Nature Publishing Group.
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页码：742 / &
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