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

出版年份 2010 全文链接

标题

作者

关键词

出版物

Volume 123, Issue 4, Pages 1259-1266

出版商

Elsevier BV

发表日期

2010-05-18

DOI

10.1016/j.foodchem.2010.05.063

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