Determination and comparison of γ-aminobutyric acid (GABA) content in Pu-erh and other types of Chinese tea

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 8, 2011, Pages 3641-3648

  Zhao, Ming ^a   Ma, Yan ^a   Wei, Zhen Zhen ^a   Yuan, Wen Xia ^a   Li, Ya Li ^a   Zhang, Chun Hua ^a   Xue, Xiao Ting ^a   Zhou, Hong Jie ^a  

^a YUNNAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

aminobutyric acid (GABA); bioactive constituents; comparison; determination; pu erh tea

Indexed keywords

AMINOBUTYRIC ACIDS; BIOACTIVE CONSTITUENTS; COMPARISON; DETERMINATION; PU-ERH TEA;

FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

AMINO ACIDS;

4 AMINOBUTYRIC ACID;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; TEA; VALIDATION STUDY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GAMMA-AMINOBUTYRIC ACID; LIMIT OF DETECTION; TEA;

CAMELLIA SINENSIS;

EID: 79955047359     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104601v     Document Type: Article

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