Comparison of three strategies for the isolation of black tea thearubigins with a focus on countercurrent chromatography

Journal of Food Composition and Analysis - Tập 43 - Trang 160-168 - 2015
Ulf W. Stodt1, Janina Stark1, Ulrich H. Engelhardt1
1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstraße 20, 38106 Braunschweig, Germany

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