Determination of amino acids in tea leaves and beverages using capillary electrophoresis with light-emitting diode-induced fluorescence detection
Author:
Publisher
Elsevier BV
Subject
Analytical Chemistry
Cited by 68 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Profiling and classification of black tea, white tea, and green tea (Camellia sinensis L.) by Vis-NIR spectroscopy;AIP Conference Proceedings;2024
2. Tea (Camellia sinensis (L.) Kuntze) as an emerging source of protein and bioactive peptides: A narrative review;Food Chemistry;2023-12
3. Chemical composition and biological activities of the infusion of leaves of Campomanesia guazumifolia (Cambess.) O.Berg: Tea with nutraceutical and medicinal potential;Food and Humanity;2023-12
4. Elucidation of Bioactive compounds in flower extracts of Camellia sinensis by HPLC-DAD-MS/MS and their inhibitory effects on replicative bacterial DNA polymerases;Industrial Crops and Products;2022-11
5. Development and Validation of a Simple, Selective, and Accurate Reversed-Phase Liquid Chromatographic Method with Diode Array Detection (RP-HPLC/DAD) for the Simultaneous Analysis of 18 Free Amino Acids in Topical Formulations;Chromatographia;2022-06-11
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