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Volumn 53, Issue 2, 2013, Pages 720-725

Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea

Author keywords

Amino acid profile; Decaffeination; Infusion; Tea

Indexed keywords

DECAFFEINATION; GREEN AND BLACK TEAS; HYDROPHILIC INTERACTION LIQUID CHROMATOGRAPHIES; HYDROPHOBIC AMINO ACIDS; POST-COLUMN DERIVATIZATION; SUPERCRITICAL CARBON DIOXIDE EXTRACTION; TANDEM MASS SPECTROMETRY; TEA;

EID: 84882810488     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.010     Document Type: Article
Times cited : (56)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.