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pro vyhledávání: '"Takamitsu Momoi"'
Autor:
Asako Narai-Kanayama, Kazuhiro Chiku, Hiroshi Ono, Takamitsu Momoi, Miho Hiwatashi-Kanno, Akiko Kobayashi, Hiroko Matsuda, Mitsuru Yoshida, Tsutomu Nakayama
Publikováno v:
Food Chemistry. 384:132488
Theaflavin, a polyphenol responsible for the bright orange color and various bioactivities of black tea exudates, is susceptible to autoxidation at neutral and mild alkaline pH, changing its color to brown. In the presence of cysteine (Cys), glutathi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2360c2beae4faa89cd86a8014cd023a
https://doi.org/10.1016/j.foodchem.2022.132488
https://doi.org/10.1016/j.foodchem.2022.132488
