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Food & Function

Linking the chemistry and physics of food with health and nutrition


Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: Evidence by tandem LC-MS

Corresponding authors
Functional Materials and Nanomolecular Science Research Centre, Jacobs University Bremen, Bremen, Germany
E-mail: n.kuhnert@jacobs-university.de
Tel: +0049 421 200 3120
Centre for Nutrition and Food Safety, Faculty of Health and Medical Sciences, The University of Surrey, Guildford, United Kingdom
Food Funct., 2010,1, 180-199

DOI: 10.1039/C0FO00066C
Received 09 Jul 2010, Accepted 16 Sep 2010
First published online 14 Oct 2010
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