Tea cream formation: The contribution of black tea phenolic pigments determined by HPLC
Article first published online: 19 SEP 2006
Copyright © 1993 John Wiley & Sons, Ltd
Journal of the Science of Food and Agriculture
Volume 63, Issue 1, pages 77–86, 1993
How to Cite
Powell, C., Clifford, M. N., Opie, S. C., Ford, M. A., Robertson, A. and Gibson, C. L. (1993), Tea cream formation: The contribution of black tea phenolic pigments determined by HPLC. J. Sci. Food Agric., 63: 77–86. doi: 10.1002/jsfa.2740630113
- Issue published online: 19 SEP 2006
- Article first published online: 19 SEP 2006
- Manuscript Accepted: 6 JUN 1993
- Manuscript Revised: 19 MAY 1993
- Manuscript Received: 11 FEB 1993
- AFRC Collaborative Research
- CFDRA and SmithKline Beecham
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