Literature DB >> 16747284

Methods for the volumetric estimation of tea tannin in green-leaf and black tea. A new alkaline permanganate method.

D N Barua1, E A Roberts.   

Abstract

Entities:  

Year:  1940        PMID： 16747284      PMCID： PMC1265444          DOI： 10.1042/bj0341524

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  2 in total

1.  The fermentation process in tea manufacture: The role of peroxidase.

Authors:  E A Roberts; S N Sarma
Journal:  Biochem J       Date:  1938-10       Impact factor: 3.857

2.  The fermentation process in tea manufacture: Tea tannin and its fermentation products.

Authors:  C J Harrison; E A Roberts
Journal:  Biochem J       Date:  1939-09       Impact factor: 3.857
  2 in total
  6 in total

1.  The fermentation process in tea manufacture. Some general conclusions: The nature of the oxidase system. 9. The relation of tea-fermentation to respiration.

Authors:  E A Roberts
Journal:  Biochem J       Date:  1941-11       Impact factor: 3.857

2.  Studies on the ;fermentation' of Ceylon tea: 4. Estimation of the oxidizing enzyme activity.

Authors:  H B Sreerangachar
Journal:  Biochem J       Date:  1943       Impact factor: 3.857

3.  A study of the polyphenols in tea leaf by paper chromatography.

Authors:  E A H ROBERTS; D J WOOD
Journal:  Biochem J       Date:  1951-09       Impact factor: 3.857

4.  The fermentation process in tea manufacture; oxidation of substrates by tea oxidase.

Authors:  E A H ROBERTS; D J WOOD
Journal:  Biochem J       Date:  1950-08       Impact factor: 3.857

5.  The fermentation process in tea manufacture; the condensation of catechins and its relation to the chemical changes in fermentation.

Authors:  E A H ROBERTS
Journal:  Biochem J       Date:  1949       Impact factor: 3.857

6.  Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders.

Authors:  Sihui Ma; Cathlean Kim; Andrew P Neilson; Laura E Griffin; Gregory M Peck; Sean F O'Keefe; Amanda C Stewart
Journal:  J Food Sci       Date:  2019-07-17       Impact factor: 3.167
  6 in total

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