Identification of the Thearubigins as Polymeric Proanthocyanidins
The quality of black tea is often related to pigments called theaflavins and thearubigins. Chemical examination of the thearubigins shows that they are polymeric proanthocyanidins.
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| Veröffentlicht in: | Nature (London) 1969-02, Vol.221 (5182), p.742-744 |
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| container_end_page | 744 |
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| container_issue | 5182 |
| container_start_page | 742 |
| container_title | Nature (London) |
| container_volume | 221 |
| creator | BROWN, A. G. EYTON, W. B. HOLMES, A. OLLIS, W. D. |
| description | The quality of black tea is often related to pigments called theaflavins and thearubigins. Chemical examination of the thearubigins shows that they are polymeric proanthocyanidins. |
| doi_str_mv | 10.1038/221742a0 |
| format | Article |
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| ispartof | Nature (London), 1969-02, Vol.221 (5182), p.742-744 |
| issn | 0028-0836 1476-4687 |
| language | eng |
| recordid | cdi_crossref_primary_10_1038_221742a0 |
| source | SpringerLink Journals; Nature Journals Online |
| subjects | Humanities and Social Sciences multidisciplinary Science Science (multidisciplinary) |
| title | Identification of the Thearubigins as Polymeric Proanthocyanidins |
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