Research progress of black tea thearubigins: a review
Volume: 61, Issue: 9, Pages: 1556 - 1566
Published: May 29, 2020
Abstract
As the most abundant component in black tea, thearubigins (TRs) contribute a lot to black tea’s characteristic color, mouthfeel, and potential health benefits. But compared to lower molecular weight black tea polyphenols, there are fewer researches that focus on TRs because of their heterogeneity. This review summarized recent research progress on (1) isolation method of TRs; (2) structure analysis and formation mechanism of TRs; (3)...
Paper Details
Title
Research progress of black tea thearubigins: a review
Published Date
May 29, 2020
Volume
61
Issue
9
Pages
1556 - 1566
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