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Abstract

Discrimination of green, oolong, and black teas by GC-MS analysis of characteristic volatile flavor compounds.



Tu, V.A.; Yang, Z.Y.; Watanabe, N.; Baldermann, S. 2014. Discrimination of green, oolong, and black teas by GC-MS analysis of characteristic volatile flavor compounds. 43. Deutscher Lebensmittelchemikertag, Gießen, Book of Abstracts, 133.