Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Liqun Ouyang"'
Autor:
Ying Wang, Peng Meng, Naixing Ye, Xiaoming Cai, Mingjie Chen, Xuedong Gong, Peng Zhou, Qin Lin, Feng Zhao, Liqun Ouyang
Publikováno v:
Journal of Food Composition and Analysis. 81:46-54
6-Aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) pre-column derivatization coupled with reversed-phase liquid chromatography and diode array detection (RPLC–DAD) is one of the conventional methods for analysis of free amino acids in tea. In th
Autor:
Ming Dai, Guo Xiaoming, Ou Hu, Xuedong Gong, Peng Zhou, Peng Meng, Haiyan Fu, Ying Wang, Zheng Wang, Liqun Ouyang
Publikováno v:
Food Chemistry. 283:73-82
The taste and aroma quality of Tieguanyin tea fluctuate seasonally and yearly. However, the compounds responsible for the seasonal and year variations of metabolic pattern and its sensory quality are far from clear. 60 Tieguanyin tea samples harveste
Publikováno v:
Analytical Methods. 11:346-352
The taste and aroma quality and the price of tea are largely impacted by the geographical origin and harvest season. Tieguanyin teas differing in sites of growth and harvest season were characterized by the analysis of stable isotopes of nitrogen, ca
Publikováno v:
Chinese Journal of Chromatography. 36:629
A method based on ultra high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was established for the determination of fipronil and its metabolites in feeds. Sodium chloride was added to the samples after the ultrasonic extrac
Publikováno v:
International Journal of Tourism Anthropology. 3:74
As a new tourism mode, ecotourism has been widely practiced and researched. However, in practice, it is difficult for ecotourists to realise their original intention and promote sustainable development of the scenery in strict accordance with their f