The leuco-anthocyanins of unprocessed tea-leaf
- 1 April 1956
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 7 (4), 253-257
- https://doi.org/10.1002/jsfa.2740070406
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Cacao polyphenolic substances. 3. Separation and estimation on paper chromatogramsBiochemical Journal, 1955
- Theogallin, a polyphenol occurring in teaJournal of the Science of Food and Agriculture, 1954
- Leuco-anthocyanins. 1. Detection and identification of anthocyanidins formed from leuco-anthocyanins in plant tissuesBiochemical Journal, 1954
- Colour Reactions of Flowers attributed to (a) Flavanols and (b) Carotenoid OxidesJournal of Experimental Botany, 1953
- Separation of tea polyphenols on paper chromatogramsBiochemical Journal, 1953
- A study of the polyphenols in tea leaf by paper chromatographyBiochemical Journal, 1951
- Studies on Lignin and Related Products. IV.1 Separation of Syringaldehyde and Vanillin by Chromatography2Journal of the American Chemical Society, 1951
- Chromatographic behaviour and chemical structure II. The tea catechinsBiochimica et Biophysica Acta, 1950
- The fermentation process in tea manufacture. 11. Oxidation of substrates by tea oxidaseBiochemical Journal, 1950