(Q104838314)

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Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions

article by Yuerong Liang et al published 10 December 2002 in Food Chemistry

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Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions (English)

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http://api.crossref.org/works/10.1016%2Fs0308-8146%2802%2900415-6

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Theaflavin-3,3'-digallate

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reverse claim

epigallocatechin gallate

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gallocatechin gallate

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[3-hydroxy-5-oxo-4-(3,4,5-trihydroxybenzoyl)oxy-1,8-bis[(2R,3R)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-2-yl]benzo[7]annulen-6-yl] 3,4,5-trihydroxybenzoate

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inferred from

reverse claim

(2R,3R)-5,7-dihydroxy-2-{3,4,6-trihydroxy-5-oxo-8-[(2R,3R)-3,5,7-trihydroxy-3,4-dihydro-2H-1-benzopyran-2-yl]-5H-benzo[7]annulen-2-yl}-3,4-dihydro-2H-1-benzopyran-3-yl 3,4,5-trihydroxybenzoate

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Yuerong Liang

1

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http://api.crossref.org/works/10.1016%2Fs0308-8146%2802%2900415-6

Jianliang Lu

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2

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http://api.crossref.org/works/10.1016%2Fs0308-8146%2802%2900415-6

Lingyun Zhang

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3

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http://api.crossref.org/works/10.1016%2Fs0308-8146%2802%2900415-6

Shan Wu

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4

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http://api.crossref.org/works/10.1016%2Fs0308-8146%2802%2900415-6

Ying Wu

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5

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publication date

10 December 2002

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published in

Food Chemistry

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volume

80

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issue

2

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page(s)

283-290

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cites work

Application of capillary electrophoresis to tea quality estimation

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900415-6

retrieved

7 January 2021

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The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquors

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900415-6

retrieved

7 January 2021

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Identifiers

DOI

10.1016/S0308-8146(02)00415-6

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(Q104838314)

Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions

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