Formation of black tea thearugbigins by in vitro enzymic oxidation of flavan-3-ols
By: S.C. Opie, M.N. Clifford and A. Robertson.
Contributors: Clifford, M. N.; Robertson, A.; Society of Chemical Industry. Food Commodities & Ingredients Group.; Recent advances in the chemistry and biochemistry of tea.
Series: Lecture papers series -- no 25
Publisher: Society of Chemical Industry
Language: eng
Number of pages: 25
Notes: From the SCI symposium  Recent Advances in the Chemistry and Biochemistry of Tea' held Guildford (GB) 24 Mar 1994.