Author:
Chen Guoqiang,Wang Yun,Song Weiqi,Zhao Bo,Dou Yuling
Subject
General Medicine,Food Science,Analytical Chemistry
Reference25 articles.
1. Differentiation of green, white, black, oolong and pu-erh teas according to their free amino acids content;Alcázar;Journal of Agricultural and Food Chemistry,2007
2. Simultaneous analysis of tea catechins, caffeine, gallic acid, theanine and ascorbic acid by micellar electrokinetic capillary chromatography;Aucamp;Journal of Chromatography A,2000
3. An LC–ESI/MS method for determining theanine in green tea dietary supplements;Bedner;Analytical Bioanalytical Chemistry,2010
4. A multi-residue method for fast determination of pesticides in tea by ultra performance liquid chromatography–electrospray tandem mass spectrometry combined with modified QuEChERS sample preparation procedure;Chen;Food Chemistry,2011
5. Capillary electrophoretic determination of theanine, caffeine, and catechins in fresh tea leaves and oolong tea and their effects on rat neurosphere adhesion and migration;Chen;Journal of Agriculture and Food Chemistry,2003
Cited by
12 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