(Q104838318)

English

Influence of catechins and theaflavins on the astringent taste of black tea brews

article by Zhang Ding et al published 18 February 2005 in Zeitschrift fur Lebensmittel-Untersuchung und -Forschung

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title

Influence of catechins and theaflavins on the astringent taste of black tea brews (English)

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reference URL

http://api.crossref.org/works/10.1007%2Fbf01201768

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Theaflavin-3,3'-digallate

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inferred from

reverse claim

epigallocatechin 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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Zhang Ding

1

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reference URL

http://api.crossref.org/works/10.1007%2Fbf01201768

Susanne Kuhr

series ordinal

2

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reference URL

http://api.crossref.org/works/10.1007%2Fbf01201768

Ulrich H. Engelhardt

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3

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reference URL

http://api.crossref.org/works/10.1007%2Fbf01201768

publication date

18 February 2005

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reference URL

http://api.crossref.org/works/10.1007%2Fbf01201768

published in

Zeitschrift fur Lebensmittel-Untersuchung und -Forschung

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reference URL

http://api.crossref.org/works/10.1007%2Fbf01201768

volume

195

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reference URL

http://api.crossref.org/works/10.1007%2Fbf01201768

page(s)

108-111

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reference URL

http://api.crossref.org/works/10.1007%2Fbf01201768

issue

2

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reference URL

http://api.crossref.org/works/10.1007%2Fbf01201768

Identifiers

DOI

10.1007/BF01201768

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(Q104838318)

Influence of catechins and theaflavins on the astringent taste of black tea brews

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