@article{oai:nagasaki-u.repo.nii.ac.jp:00013522,
 author = {Jiang, He-yuan and Shii, Takuya and Matsuo, Yosuke and Tanaka, Takashi and Jiang, Zhi-Hong and Kouno, Isao},
 issue = {3},
 journal = {Food Chemistry},
 month = {Dec},
 note = {A new epicatechin oxidation product with a 3,6-dihydro-6-oxo-2H-pyran-2- carboxylic acid moiety was isolated from a commercially available post-fermented tea that is produced by microbial fermentation of green tea. The structure of this product was determined by spectroscopic methods. A production mechanism that includes the oxygenative cleavage of the catechol B-ring of (-)-epicatechin is proposed. In addition, polymeric polyphenols were separated from the post-fermented tea and partially characterised by 13C NMR spectroscopy and gel-permeation chromatography. The polymers appear to be primarily composed of epigalloacetechin-3-O-gallate and the molecular weight (Mn) of the acetylated form was estimated to be ∼3500., Food Chemistry, 129(3), pp.830-836; 2011},
 pages = {830--836},
 title = {A new catechin oxidation product and polymeric polyphenols of post-fermented tea},
 volume = {129},
 year = {2011}
}