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The Effects of Different Processing Methods on the Levels of Biogenic Amines in Zijuan Tea

This study aimed to evaluate the effects of processing methods on the content of biogenic amines in Zijuan tea by using derivatization and hot trichloroacetic acid extraction with HPLC-UV. The results showed that the most abundant biogenic amine in the original leaves was butylamine, followed by eth...

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Detalles Bibliográficos
Autores principales:	Liu, Dandan, Wang, Kang, Xue, Xiaoran, Wen, Qiang, Qin, Shiwen, Suo, Yukai, Liang, Mingzhi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103763/ https://www.ncbi.nlm.nih.gov/pubmed/35563983 http://dx.doi.org/10.3390/foods11091260

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