A comparison of the hplc, mass spectra, and acid degradation of theafulvins from black tea and proanthocyanidin polymers from wine and cider

✍ Scribed by R G Bailey; H E Nursten; I McDowell

• Publisher: John Wiley and Sons
• Year: 1994
• Tongue: English
• Weight: 630 KB
• Volume: 64
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740640213