Determination of amino acids in white, green, black, oolong, pu-erh teas and tea products

Journal of Food Composition and Analysis

Volumn 31, Issue 1, 2013, Pages 94-100

  Horanni, Rouba ^a   Engelhardt, Ulrich H ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

Author keywords

9 Fluorenylmethyloxycarbonyl chloride; Amino acids; Derivatization; Food analysis; Food composition; HPLC; Tea; Theanine

Indexed keywords

EID: 84883421107     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2013.03.005     Document Type: Article

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