Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction

Published 2010 View Full Article

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Title
Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 123, Issue 4, Pages 1259-1266
Publisher
Elsevier BV
Online
2010-05-18
DOI
10.1016/j.foodchem.2010.05.063

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