Theogallin (Spanish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Theogallin" in Spanish language version.

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doi.org

Cartwright, R. A.; Roberts, E. A. H. (1954). «Theogallin, a polyphenol occurring in tea». Journal of the Science of Food and Agriculture 5 (12): 593. doi:10.1002/jsfa.2740051207.
Kaneko, S; Kumazawa, K; Masuda, H; Henze, A; Hofmann, T (2006). «Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha)». Flavour Science - Recent Advances and Trends. Developments in Food Science 43. p. 181. ISBN 978-0-444-52742-4. doi:10.1016/S0167-4501(06)80043-9.
Pawlowska, A.M., De Leo, M., Braca, A. (2006). «Phenolics of Arbutus unedo L. (Ericaceae) fruits: identification of anthocyanins and gallic acid derivatives». J. Agric. Food Chem. 54 (26): 10234-8. PMID 17177565. doi:10.1021/jf062230o. Archivado desde el original el 12 de marzo de 2012. Consultado el 6 de abril de 2014.
Dimpfel, Wilfried; Kler, Adolf; Kriesl, Erwin; Lehnfeld, Romanus (2007). «Theogallin and l-theanine as active ingredients in decaffeinated green tea extract: II. Characterization in the freely moving rat by means of quantitative field potential analysis». Journal of Pharmacy and Pharmacology 59 (10): 1397-403. PMID 17910815. doi:10.1211/jpp.59.10.0010.

Pawlowska, A.M., De Leo, M., Braca, A. (2006). «Phenolics of Arbutus unedo L. (Ericaceae) fruits: identification of anthocyanins and gallic acid derivatives». J. Agric. Food Chem. 54 (26): 10234-8. PMID 17177565. doi:10.1021/jf062230o. Archivado desde el original el 12 de marzo de 2012. Consultado el 6 de abril de 2014.
Dimpfel, Wilfried; Kler, Adolf; Kriesl, Erwin; Lehnfeld, Romanus (2007). «Theogallin and l-theanine as active ingredients in decaffeinated green tea extract: II. Characterization in the freely moving rat by means of quantitative field potential analysis». Journal of Pharmacy and Pharmacology 59 (10): 1397-403. PMID 17910815. doi:10.1211/jpp.59.10.0010.

Kaneko, S; Kumazawa, K; Masuda, H; Henze, A; Hofmann, T (2006). «Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha)». Flavour Science - Recent Advances and Trends. Developments in Food Science 43. p. 181. ISBN 978-0-444-52742-4. doi:10.1016/S0167-4501(06)80043-9.

Pawlowska, A.M., De Leo, M., Braca, A. (2006). «Phenolics of Arbutus unedo L. (Ericaceae) fruits: identification of anthocyanins and gallic acid derivatives». J. Agric. Food Chem. 54 (26): 10234-8. PMID 17177565. doi:10.1021/jf062230o. Archivado desde el original el 12 de marzo de 2012. Consultado el 6 de abril de 2014.

Pawlowska, A.M., De Leo, M., Braca, A. (2006). «Phenolics of Arbutus unedo L. (Ericaceae) fruits: identification of anthocyanins and gallic acid derivatives». J. Agric. Food Chem. 54 (26): 10234-8. PMID 17177565. doi:10.1021/jf062230o. Archivado desde el original el 12 de marzo de 2012. Consultado el 6 de abril de 2014.