机译:使用ESI串联和MALDI-TOF质谱鉴定红茶SII红茶茶红蛋白级分中的三聚体和四聚体flavan-3-ol衍生物
Laboratory of Analytical and Organic Chemistry, School of Engineering and Sciences, Jacobs University Bremen, 28759 Bremen, Germany;
Laboratory of Analytical and Organic Chemistry, School of Engineering and Sciences, Jacobs University Bremen, 28759 Bremen, Germany;
Laboratory of Analytical and Organic Chemistry, School of Engineering and Sciences, Jacobs University Bremen, 28759 Bremen, Germany;
MALDI-TOF; ESI-tandem mass; Black tea theaflavins and theasinensins; Thearubigins;
机译:MALDI-TOF质谱:避免伪像和分析来自15种商业黑茶中咖啡因沉淀的SII Thearubigins
机译:MALDI-TOF质谱:避免伪像和分析来自15种商业黑茶中咖啡因沉淀的SII Thearubigins
机译:使用ESI / HPLC串联质谱法鉴定红茶茶色素Sll组分中新颖的多羟基化theasinensins和theanaphthoquinones同源序列
机译:电喷雾FT-ICR质谱法从六种不同商用茶叶中分析红茶骨脂素
机译:绿茶儿茶素和红茶茶黄素的化学预防机制:Ras激活信号转导途径的调节。
机译:茶黄素和茶红素组分的空间变异性及其对红茶品质的影响
机译:秋叶蛋白和芹菜素分数的空间变异及其对红茶品质的影响