A Comparison of the HPLC, Mass Spectra, and Acid Degradation of Theafulvins from Black Tea and Proanthocyanidin Polymers from Wine and Cider
文献类型：期刊论文
| 作者 | R G Bailey; H E Nursten |
| 刊名 | Journal of the Science of Food and Agriculture
 |
| 出版日期 | 1994 |
| 卷号 | 64期号:0页码:231-238 |
| 关键词 | Theafulvins Thearubigins Proanthocyanidins Hplc Mass Spectrometry Fab Acid Degradation Cyanidin |
| 语种 | 英语 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/53635]  |
| 专题 | 昆明植物研究所_共享文献 |
| 推荐引用方式 GB/T 7714 | R G Bailey,H E Nursten. A Comparison of the HPLC, Mass Spectra, and Acid Degradation of Theafulvins from Black Tea and Proanthocyanidin Polymers from Wine and Cider[J]. Journal of the Science of Food and Agriculture,1994,64(0):231-238. |
| APA | R G Bailey,&H E Nursten.(1994).A Comparison of the HPLC, Mass Spectra, and Acid Degradation of Theafulvins from Black Tea and Proanthocyanidin Polymers from Wine and Cider.Journal of the Science of Food and Agriculture,64(0),231-238. |
| MLA | R G Bailey,et al."A Comparison of the HPLC, Mass Spectra, and Acid Degradation of Theafulvins from Black Tea and Proanthocyanidin Polymers from Wine and Cider".Journal of the Science of Food and Agriculture 64.0(1994):231-238. |
入库方式： OAI收割
来源：昆明植物研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。