Haslam Edwin
Department of Chemistry, Dainton Building, University of Sheffield, Sheffield S3 7HF, UK.
Phytochemistry. 2003 Sep;64(1):61-73. doi: 10.1016/s0031-9422(03)00355-8.
The chemistry underlying the changes which occur during tea leaf fermentation is reviewed and used as a basis for proposals for the structure of thearubigins, the major pigments of black teas.
本文综述了茶叶发酵过程中发生变化的化学原理，并以此为基础对红茶主要色素茶红素的结构提出了建议。
