Catechins depletion patterns in relation to theaflavin and thearubigins formation
- Author
- NGURE, Francis Muigai1 ; WANYOKO, John K2 ; MAHUNGU, Symon M1 ; SHITANDI, Anakalo A1
[1] Department of food science, Egerton University, Njoro, P.O. Box 536, Egerton, Kenya
[2] Tea Research Foundation of Kenya, P.O. Box 820, Kericho, Kenya - Source
Food chemistry. 2009, Vol 115, Num 1, pp 8-14, 7 p ; ref : 1/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Clonal tea Di- and trihydroxylated catechins Theaflavins Thearubigins
- Keyword (fr)
- Catéchine Flavanol Flavonoïde Thé Théaflavine Pigment Polyphénol
- Keyword (en)
- Catechin Flavanol Flavonoid Tea Theaflavin Pigments Polyphenol
- Keyword (es)
- Catequina Flavanol Flavonoide Té Teaflavina Pigmento Polifenol
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B12 Coffee, tea and other stimulative beverage industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21274489
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2008.10.006 
https://dx.doi.org/10.1016/j.foodchem.2008.10.006
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