A novel colorimetric determination of free amino acids content in tea infusions with 2,4-dinitrofluorobenzene

Journal of Food Composition and Analysis

Volumn 22, Issue 2, 2009, Pages 137-141

  Chen, Lin ^a,b   Chen, Qi ^a   Zhang, Zhengzhu ^a   Wan, Xiaochun ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

2,4 dinitrofluorobenzene; Amino acids; Colorimetric method; Food composition; Ninhydrin; Tea infusions

Indexed keywords

CAMELLIA SINENSIS;

EID: 61849138342     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.08.007     Document Type: Article

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