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Autor:
Tzan-Chain Lee, Qian-Nan Zang, Kuan-Hung Lin, Hua-Lian Hu, Ping-Yuan Lu, Jing-Yao Zhang, Chun-Qin Kang, Yan-Jie Li, Tzu-Hsing Ko
Publikováno v:
Journal of Chemistry, Vol 2022 (2022)
Tea pigments consisting of theabrownins (TBs), theaflavins (TFs), and thearubigins (TRs) affect the color and taste of tea. TBs include a variety of water-soluble compounds, but do not dissolve in n-butanol and ethyl acetate. Previously, the traditio
Externí odkaz:
https://doaj.org/article/2300e960637f4b41895c3826e442ca7f