Authors: POWELL C CLIFFORD MN OPIE SC GIBSON CL

Citation: C. Powell et al., USE OF PORTERS REAGENTS FOR THE CHARACTERIZATION OF THEARUBIGINS AND OTHER NON-PROANTHOCYANIDINS, Journal of the Science of Food and Agriculture, 68(1), 1995, pp. 33-38

Authors: OPIE SC CLIFFORD MN ROBERTSON A

Citation: Sc. Opie et al., THE FORMATION OF THEARUBIGIN-LIKE SUBSTANCES BY IN-VITRO POLYPHENOL OXIDASE-MEDIATED FERMENTATION OF INDIVIDUAL FLAVAN-3-OLS, Journal of the Science of Food and Agriculture, 67(4), 1995, pp. 501-505

Authors: OPIE SC CLIFFORD MN ROBERTSON A

Citation: Sc. Opie et al., THE ROLE OF (-)-EPICATECHIN AND POLYPHENOL OXIDASE IN THE COUPLED OXIDATIVE BREAKDOWN OF THEAFLAVINS, Journal of the Science of Food and Agriculture, 63(4), 1993, pp. 435-438

Authors: POWELL C CLIFFORD MN OPIE SC FORD MA ROBERTSON A GIBSON CL

Citation: C. Powell et al., TEA CREAM FORMATION - THE CONTRIBUTION OF BLACK TEA PHENOLIC PIGMENTSDETERMINED BY HPLC, Journal of the Science of Food and Agriculture, 63(1), 1993, pp. 77-86