Spectroscopy and Spectral Analysis, Volume. 32, Issue 4, 1051(2012)

Spectroscopic and Structural Characteristics of the Main Components of Theabrownin in Pu-erh Tea

TAN Chao1,*... PENG Chun-xiu2, GAO Bin1 and GONG Jia-shun1 |Show fewer author(s)
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  • 2[in Chinese]
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    References(7)

    [1] [1] Zhou H J, Gong J S, Wang X Y, et al. Yunnan Pu-Erh Tea, First ed. Kunming: Yunnan Science and Technology Press, 2004 (Chapter 2).

    [2] [2] Sano M, Takenaka Y, Kojima R, et al. Chem. Pharm. Bull., 1986, 34(1): 221.

    [3] [3] Wang B S, Yu H M, Chang L W, et al. LWT-Food Science and Technology, 2008, 41: 1122.

    [4] [4] Cao Z H, Gu D H, Lin Q Y, et al. Phytotherapy Research, 2011, 25(2): 234.

    [8] [8] Gong J S, Peng C X, Chen T, et al. Journal of Food Science(USA), 2010, 75(6): 182.

    [9] [9] Dubois M, Gilles K A, Hamilton J K, et al. Analytical Chemistry, 1956, 28: 350.

    [10] [10] Bradford M M. Analytical Biochemistry, 1976, 72: 248.

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    TAN Chao, PENG Chun-xiu, GAO Bin, GONG Jia-shun. Spectroscopic and Structural Characteristics of the Main Components of Theabrownin in Pu-erh Tea[J]. Spectroscopy and Spectral Analysis, 2012, 32(4): 1051

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    Paper Information

    Received: Aug. 3, 2011

    Accepted: --

    Published Online: Apr. 16, 2012

    The Author Email: Chao TAN (tctj_1212@163.com)

    DOI:10.3964/j.issn.1000-0593(2012)04-1051-06

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