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.
Publication types
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Research Support, Non-U.S. Gov't
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Review
MeSH terms
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Camellia sinensis / chemistry*
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Flavonoids / chemistry*
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Humans
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Molecular Structure
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Molecular Weight
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Phenols / chemistry*
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Plant Leaves / chemistry
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Polyphenols
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Tea / chemistry*
Substances
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Flavonoids
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Phenols
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Polyphenols
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Tea