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

N Kuhnert; MN Clifford; A Mueller

doi:10.1039/c0fo00066c

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

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

N Kuhnert, MN Clifford and A Mueller

FOOD & FUNCTION, Vol.1(2), pp.180-199

01/11/2010

DOI: https://doi.org/10.1039/c0fo00066c

Abstract

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

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Title: Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: Evidence by tandem LC-MS
Creators: N Kuhnert
MN Clifford
A Mueller
Publication Details: FOOD & FUNCTION, Vol.1(2), pp.180-199
Publisher: ROYAL SOC CHEMISTRY
Date published: 01/11/2010
Date submitted: 17/05/2017
Identifiers: 99512216502346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

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

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