双黄烷醇
Bisflavanol
鲜味 Umami
红茶 Black tea
外部链接(如物理性质、GC图等)
Bonnely, S.; Davis, A. L.; Lewis, J. R.; Astill, C., A model oxidation system to study oxidised phenolic compounds present in black tea. Food Chemistry 2003, 83 (4), 485-492. DOI: 10.1016/s0308-8146(03)00129-8.
