The Chemical Oxidation of Catechins and Other Phenolics: A Study of the Formation of Black Tea Pigments
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 | 1993 |
| 卷号 | 63期号:0页码:455-464 |
| 关键词 | Black Tea Thearubigins Tea Pigments Oxidation Potassium hexacyanoferrate(Ii1) Catechins Phenolics |
| 语种 | 英语 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/53637]  |
| 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. The Chemical Oxidation of Catechins and Other Phenolics: A Study of the Formation of Black Tea Pigments[J]. Journal of the Science of Food and Agriculture,1993,63(0):455-464. |
| APA | R G Bailey,&H E Nursten.(1993).The Chemical Oxidation of Catechins and Other Phenolics: A Study of the Formation of Black Tea Pigments.Journal of the Science of Food and Agriculture,63(0),455-464. |
| MLA | R G Bailey,et al."The Chemical Oxidation of Catechins and Other Phenolics: A Study of the Formation of Black Tea Pigments".Journal of the Science of Food and Agriculture 63.0(1993):455-464. |
入库方式： OAI收割
来源：昆明植物研究所
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