Author:
Zhou Peng,Zhao Feng,Chen Mingjie,Ye Naixing,Lin Qin,Ouyang Liqun,Cai Xiaoming,Meng Peng,Gong Xuedong,Wang Ying
Funder
Postdoctoral Science Foundation of China
Science and Technology Planning Project of Fujian Province
Open Science Project for Key Laboratory of Tea Science in Fujian Provincial University
Fujian Provincial Special Project of Chinese Oolong Tea Industry Innovation Center
Reference36 articles.
1. Differentiation of green, white, black, oolong, and Pu-erh teas according to their free amino acids content;Alcázar;J. Agric. Food Chem.,2007
2. Validation of a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatins by application of 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent;Azilawati;J. Chromatogr. A.,2014
3. Application of the 6-aminoquinolyl-N-hydroxysccinimidyl carbamate (AQC) reagent to the RP-HPLC determination of amino acids in infant foods;Bosch;J. Chromatogr. B Anal. Technol. Biomed. Life Sci.,2006
4. Ethyl-bridged hybrid column as an efficient alternative for HPLC analysis of plasma amino acids by pre-column derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate;Castellanos;J. Chromatogr. B Anal. Technol. Biomed. Life Sci,2016
5. A novel colorimetric determination of free amino acids content in tea infusions with 2,4-dinitrofluorobenzene;Chen;J. Food Compos. Anal.,2009
Cited by
35 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