4 results on '"Ning, Jingming"'
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2. Determination of free amino acids in tea by a novel method of reversed-phase high performance liquid chromatography applying 6-Aminoquinolyl-N-Hydroxysuccinimidyl carbamate reagent
3. Stepwise Identification of Six Tea (Camellia sinensis (L.)) Categories Based on Catechins, Caffeine, and Theanine Contents Combined with Fisher Discriminant Analysis
4. GC–ECD Method for Determination of Glucosidically Bound Aroma Precursors in Fresh Tea Leaves
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