A polyphenolic pigment from black tea
1997
Davis, Al | Lewis, J.R. | Cai, Y. | Powell, C. | Davis, A.P. | Wilkins, J.P.G. | Pudney, P. | Clifford, M.N.
A yellow polyphenolic compound has been isolated from black tea (fermented leaves of Camellia sinensis) and its structure characterized using a number of spectroscopic techniques. This compound, theacitrin A, represents a new class of polyphenolic pigments in black tea.
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