Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content-Reference-Cited by-同舟云学术

Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content

Published:2007-06-27 Issue:15 Volume:55 Page:5960-5965
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alcázar A.¹,Ballesteros O.¹,Jurado J. M.¹,Pablos F.¹,Martín M. J.¹,Vilches J. L.¹,Navalón A.¹

Affiliation:

1. Department of Analytical Chemistry, Faculty of Chemistry, University of Seville, c/Profesor García González, 1, E-41012 Seville, Spain, and Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva, s/n, E-18071 Granada, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070601a

Reference39 articles.

1. Analysis of tea components by high-performance liquid chromatography and high-performance capillary electrophoresis

2. Enzyme reactions and acceptability of plant foods

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