Concepedia

Effects of catechin concentration on the formation of black tea polyphenols during in vitro oxidation

Alastair H. F. Robertson

Phytochemistry · 1983 · 61 citations · 15 references

DOI

Concepts

References

15

The phenolic substances of manufactured tea. I.—Fractionation and paper chromatography of water‐soluble substances

E. A. H. Roberts, Reed A. Cartwright, M. Oldschool · Journal of the Science of Food and Agriculture · 1957 · 154 citations

, , +14

The distribution of polyphenols in the tea plant (<i>Camellia sinensis</i> L.)

G. I. Forrest, Derek S. Bendall · Biochemical Journal · 1969 · 129 citations · Full text

, , +12

The purification and some properties of the polyphenol oxidase from tea (<i>Camellia sinensis</i> L.)

RPF Gregory, DS Bendall · Biochemical Journal · 1966 · 129 citations · Full text

, , +13

The theaflavins of black tea

P.D. Collier, T. A. Bryce, R. Mallows et al. · Tetrahedron · 1973 · 111 citations

, , +7

The phenolic substances of manufactured tea. II. — Their origin as enzymic oxidation products in fermentation

E. A. H. Roberts · Journal of the Science of Food and Agriculture · 1958 · 107 citations

, , +16