Unexpected hyperchromic interactions during the chromatography of theafulvins and simple flavonoids
- 30 November 1999
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 67 (2), 143-146
- https://doi.org/10.1016/s0308-8146(99)00101-6
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- A polyphenolic pigment from black teaPhytochemistry, 1997
- Spectrophotometric Study of Anthocyan Copigmentation ReactionsJournal of Agricultural and Food Chemistry, 1996
- 1H and 13C NMR assignment of theaflavin, theaflavin monogallate and theaflavin digallateMagnetic Resonance in Chemistry, 1995
- Anthocyanin molecular interactions: the first step in the formation of new pigments during wine aging?Food Chemistry, 1994
- Copigmentation of simple and acylated anthocyanins with colorless phenolic compoundsJournal of Agricultural and Food Chemistry, 1993
- A spectroscopic method based on the anthocyanin copigmentation interaction and applied to the quantitative study of molecular complexesJournal of the Chemical Society, Perkin Transactions 2, 1992
- Isolation and analysis of a polymeric thearubigin fraction from teaJournal of the Science of Food and Agriculture, 1992
- Comparative study of the reversed-phase high-performance liquid chromatography of black tea liquors with special reference to the thearubiginsJournal of Chromatography A, 1991
- Biochemistry of tea fermentation. Oxidative degallation and epimerization of the tea flavanol gallatesJournal of Agricultural and Food Chemistry, 1973
- The structures of the theaflavins of black teaTetrahedron Letters, 1970