EFFECTS OF CATECHIN CONCENTRATION ON THE FORMATION OF BLACK TEA POLYPHENOLS DURING INVITRO OXIDATION

被引：51
作者：
ROBERTSON, A
机构：
[1] UNIV CAMBRIDGE, DEPT BIOCHEM, CAMBRIDGE, ENGLAND
[2] TEA RES FDN CENT AFRICA, MULANJE, MALAWI
来源：
PHYTOCHEMISTRY | 1983年 / 22卷 / 04期
关键词：
D O I：
10.1016/0031-9422(83)85018-3
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：897 / 903
页数：7
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