Rongying Luo
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Separation and detection of free D- and L-amino acids in tea by off-line two-dimensional liquid chromatography
D-amino acids are currently paid attention as new physiologically active substances. Foodstuffs and beverages containing D-amino acids are the matter of interest. Until now, the profile of D-amino acids has not been reported in natural and fermented teas except for theanine.
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