Oxidation Mechanism of Polyphenols and Chemistry of Black Tea

作者: Yosuke Matsuo , Takashi Tanaka

DOI: 10.1002/9781118883303.CH3

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参考文章(60)
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Takashi Tanaka, Hirotaka Umeki, Sachi Nagai, Takuya Shii, Yosuke Matsuo, Isao Kouno, Transformation of tea catechins and flavonoid glycosides by treatment with Japanese post-fermented tea acetone powder Food Chemistry. ,vol. 134, pp. 276- 281 ,(2012) , 10.1016/J.FOODCHEM.2012.02.136
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