Abstract
The quality of black tea is often related to pigments called theaflavins and thearubigins. Chemical examination of the thearubigins shows that they are polymeric proanthocyanidins.
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BROWN, A., EYTON, W., HOLMES, A. et al. Identification of the Thearubigins as Polymeric Proanthocyanidins. Nature 221, 742–744 (1969). https://doi.org/10.1038/221742a0
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DOI: https://doi.org/10.1038/221742a0
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