| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541450 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠A new catechin oxidation product was isolated from a post-fermented tea. ⺠The structure was determined by spectroscopic methods. ⺠Polymeric polyphenols of the post-fermented tea were partially characterised by NMR and gel-permeation chromatography.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
He-yuan Jiang, Takuya Shii, Yosuke Matsuo, Takashi Tanaka, Zhi-Hong Jiang, Isao Kouno,