研究论文
Determination of amino acids content in tea species using liquid chromatography via pre-column fluorescence derivatization
Rana M. Kazan, Hassan Seddik, Zakaria M. Marstani, Mohamed M. Elsutohy, Nael G. Yasri
University of Aleppo University of Calgary Al-Azhar University
来源Microchemical Journal
年份2019
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生物医学Tea Polyphenols and Effects
Analytical Chemistry and Chromatography · Food Quality and Safety Studies
参考文献 41
Modern HPLC for Practicing Scientists
被引 137Michael W. Dong · 2006
Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation
被引 204Yuchen Zhu, Yinghua Luo, Pengpu Wang · Food Chemistry · 2015
Limit of blank, limit of detection and limit of quantitation.
被引 2,149David Armbruster, Terry Pry · PubMed · 2008
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引用本文 34
Functional characterization of plant-based protein to determine its quality for food applications
被引 210Manoj Kumar, Maharishi Tomar, Jayashree Baburao Potkule · Food Hydrocolloids · 2021
Chemical characterization of Wuyi rock tea with different roasting degrees and their discrimination based on volatile profiles
被引 55Xiaobo Liu, Yawen Liu, Pan Li · RSC Advances · 2021
A Review on Electrochemical Sensors and Biosensors Used in Phenylalanine Electroanalysis
被引 51Ancuța Dinu, Constantin Apetrei · Sensors · 2020
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