The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquors
- 1 October 1963
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 14 (10), 689-700
- https://doi.org/10.1002/jsfa.2740141002
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- The phenolic substances of manufactured tea. VII.—The preparation of individual flavanolsJournal of the Science of Food and Agriculture, 1960
- The phenolic substances of manufactured tea. V.—Hydrolysis of gallic acid esters by Aspergillus NigerJournal of the Science of Food and Agriculture, 1959
- The phenolic substances of manufactured tea. VI.–The preparation of theaflavin and of theaflavin gallateJournal of the Science of Food and Agriculture, 1959
- The phenolic substances of manufactured tea. II. — Their origin as enzymic oxidation products in fermentationJournal of the Science of Food and Agriculture, 1958
- The phenolic substances of manufactured tea. III.—ultra-violet and visible absorption spectraJournal of the Science of Food and Agriculture, 1958
- The phenolic substances of manufactured tea. I.—Fractionation and paper chromatography of water‐soluble substancesJournal of the Science of Food and Agriculture, 1957