Sequential determination of tannin and total amino acid contents in tea for taste assessment by a fluorescent flow-injection analytical system

RICHIE CHENHung, Yueh-TzuYueh-TzuHungChen, Po-ChungPo-ChungChenChen, Richie L.-C.Richie L.-C.ChenCheng, Tzong-JihTzong-JihCheng2018-09-102018-09-102010http://www.scopus.com/inward/record.url?eid=2-s2.0-69349086875&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/356058application/pdf379230 bytesapplication/pdf[SDGs]SDG6Sequential determination of tannin and total amino acid contents in tea for taste assessment by a fluorescent flow-injection analytical systemjournal article10.1016/j.foodchem.2009.05.081