Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions (Q104838314)

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

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English	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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title

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

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reference URL

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

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Theaflavin-3,3'-digallate

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inferred from

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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reference URL

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

Jianliang Lu

series ordinal

2

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reference URL

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

Lingyun Zhang

series ordinal

3

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reference URL

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

Shan Wu

series ordinal

4

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reference URL

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

Ying Wu

series ordinal

5

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reference URL

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

publication date

10 December 2002

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reference URL

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published in

Food Chemistry

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reference URL

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volume

80

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reference URL

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

page(s)

283-290

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issue

2

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reference URL

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

cites work

Application of capillary electrophoresis to tea quality estimation

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stated in

Crossref

reference URL

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

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

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

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stated in

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reference URL

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

retrieved

7 January 2021

based on heuristic

inferred from DOI database lookup

Identifiers

DOI

10.1016/S0308-8146(02)00415-6

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Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions (Q104838314)

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Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions (Q104838314)

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