Effects of particle size, extraction time and temperature, and derivatization time on determination of theanine in tea

Journal of Food Composition and Analysis

Volumn 24, Issue 8, 2011, Pages 1130-1135

  Sari, Ferda ^a   Velioglu, Y Sedat ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Derivatization; Determination; Fluorescence detector; Food analysis; Food composition; HPLC; Limit of detection; Limit of quantification; Tea; Theanine

Indexed keywords

EID: 83055188269     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2011.04.003     Document Type: Article

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