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Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: Evidence by tandem LC-MS

Kuhnert, N, Clifford, MN and Mueller, A (2010) Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: Evidence by tandem LC-MS FOOD & FUNCTION, 1 (2). pp. 180-199.

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Item Type: Article
Authors :
NameEmailORCID
Kuhnert, NUNSPECIFIEDUNSPECIFIED
Clifford, MNm.clifford@surrey.ac.ukUNSPECIFIED
Mueller, AUNSPECIFIEDUNSPECIFIED
Date : 1 November 2010
Identification Number : 10.1039/c0fo00066c
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Biochemistry & Molecular Biology, Food Science & Technology, BIOCHEMISTRY & MOLECULAR BIOLOGY, FOOD SCIENCE & TECHNOLOGY, POLYPHENOL OXIDASE, MASS-SPECTROMETRY, CHLOROGENIC ACIDS, GREEN TEA, FERMENTATION, RESOLUTION, PRODUCTS
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:55
Last Modified : 17 May 2017 14:45
URI: http://epubs.surrey.ac.uk/id/eprint/825633

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