Determination of tea fermentation degree by a rapid micellar electrokinetic chromatography

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 632-636

  Hsiao, Hsien Yi ^a   Chen, Richie L C ^a   Cheng, Tzong Jih ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Capillary electrophoresis; Flavonoid; MEKC; Polyphenols; Quality control

Indexed keywords

ALCOHOL; ASCORBIC ACID; BORATE SODIUM; BUFFER; CATECHIN; DODECYL SULFATE SODIUM; GALLIC ACID; PHOSPHATE; POLYPHENOL; THEAFLAVIN; THEANINE; XANTHINE DERIVATIVE;

AMBIENT AIR; ARTICLE; BIOCHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTATION; ISOLATION PROCEDURE; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; NONHUMAN; OXIDATION REDUCTION POTENTIAL; QUANTITATIVE ANALYSIS; REPRODUCIBILITY; SPRING; TEA;

EID: 73249128766     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.048     Document Type: Article

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