Tea Cream Formation: The Contribution of Black Tea Phenolic Pigments Determined by HPLC
文献类型：期刊论文
| 作者 | Christopher Powell; Michael N Clifford; Shaun C Opie; Michael A Ford; Alastair Robertsonb; Colin L Gibson |
| 刊名 | Journal of the Science of Food and Agriculture
 |
| 出版日期 | 1992 |
| 卷号 | 63期号:0页码:77-86 |
| 关键词 | Black Tea Theaflavins Thearubigins Flavonol Glycosides Hplc ‘tea cream’ Polyphenokaffeine Complex Caffeine.precipitation |
| 语种 | 英语 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/53640]  |
| 专题 | 昆明植物研究所_共享文献 |
| 推荐引用方式 GB/T 7714 | Christopher Powell,Michael N Clifford,Shaun C Opie,et al. Tea Cream Formation: The Contribution of Black Tea Phenolic Pigments Determined by HPLC[J]. Journal of the Science of Food and Agriculture,1992,63(0):77-86. |
| APA | Christopher Powell,Michael N Clifford,Shaun C Opie,Michael A Ford,Alastair Robertsonb,&Colin L Gibson.(1992).Tea Cream Formation: The Contribution of Black Tea Phenolic Pigments Determined by HPLC.Journal of the Science of Food and Agriculture,63(0),77-86. |
| MLA | Christopher Powell,et al."Tea Cream Formation: The Contribution of Black Tea Phenolic Pigments Determined by HPLC".Journal of the Science of Food and Agriculture 63.0(1992):77-86. |
入库方式： OAI收割
来源：昆明植物研究所
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