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Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c01416
Abstract: During the enzymatic oxidation of black tea, flavan-3-ols undergo a complicated chemical transformation and generate theaflavins and thearubigins. So far, the oxidation mechanism of flavan-3-ols has not been clarified. Liquid chromatography-tandem mass spectrometry-based metabolomics combined…
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Keywords:
oxidation;
mechanism flavan;
oxidation mechanism;
liquid chromatography ... See more keywords