Identification of d-amino acids in tea leaves.
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DOI: 10.1016/j.foodchem.2020.126428
Abstract: During manufacturing processes and in the storage period of tea, amino acids may undergo enantiomeric isomerization, converting their l- to d-forms. To examine the hypothesis, a method was developed for the analysis of the enantiomers… read more here.
Keywords: acids tea; identification amino; amino acids; tea leaves ... See more keywords