A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis
Zhang, Lei, Zeng, Zhongda, Zhao, Chunxia, Kong, Hongwei, Lu, Xin, Xu, GuowangVolume:
1313
Language:
english
Journal:
Journal of Chromatography A
DOI:
10.1016/j.chroma.2013.06.022
Date:
October, 2013
File:
PDF, 2.90 MB
english, 2013