Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD
Keywords: Ultrasonic-assisted derivatisation microextraction (UDME); Free amino acids (FAA); Bitter foods; Bitter taste threshold (BTT); Content of free amino acid detected at BTT amount level (CABT); AA; amino acids; AC; Allium chinense; AO; Arundinaria oleosa; Al