低分子量红茶多酚的化学性质。
The chemistry of low molecular weight black tea polyphenols.
机构信息
School of Engineering and Science, Chemistry, Jacobs University Bremen, Campusring 8, Bremen, Germany.
出版信息
Nat Prod Rep. 2010 Mar;27(3):417-62. doi: 10.1039/b912523j. Epub 2010 Feb 10.
DOI:10.1039/b912523j
PMID:20179879
Abstract
This review summarises the chemistry of low molecular weight polyphenols isolated and characterised from black tea, discussing both structures identified and mechanisms of their likely formation.
摘要
本文综述了从红茶中分离和鉴定的低分子量多酚的化学性质，讨论了已鉴定的结构及其可能形成的机制。
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