Enhanced Separation and Elution of Catechins in HPLC Using Mixed-Solvents of Water, Acetonitrile and Ethyl Acetate as the Mobile Phase.
Author:
Affiliation:
1. Department of Food and Nutrition, Faculty of Home Science, Nishikyushu University
2. Department of Chemistry, Faculty of Science and Engineering, Saga University
Publisher
Springer Science and Business Media LLC
Subject
Analytical Chemistry
Link
http://www.jstage.jst.go.jp/article/analsci/16/2/16_2_139/_pdf
Reference25 articles.
1. Antioxidative activity of tea leaf catechins.
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4. Physiological Modulative Functions of Tea.
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