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Abstract

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



Baldermann, S.; Yang, Z.Y.; Katsuno,T.; Tu, V.A.; Mase, N.; Nakamura, Y.; Watanabe, N. 2014. Discrimination of green, oolong, and black teas by GC-MS analysis of characteristic volatile flavor compounds. American Journal of Analytical Chemistry 5, 620-632.

http://www.scirp.org/journal/PaperDownload.aspx?paperID=47158