Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis-Reference-Cited by-同舟云学术

Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis

Published:2015-06 Issue:1 Volume:62 Page:194-201
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Yi Tao,Zhu Lin,Peng Wan-Ling,He Xi-Cheng,Chen Hong-Li,Li Jie,Yu Tao,Liang Zhi-Tao^ORCID,Zhao Zhong-Zhen,Chen Hu-Biao

Publisher

Elsevier BV

Subject

Food Science

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3. Tea: a new perspective on health benefits;Da Silva Pinto;Food Research International,2013

4. Effect of tea polyphenols on the physical and chemical characteristics of dried-seasoned squid (Dosidicus gigas) during storage;Dong;Food Control,2013

5. Analysis of some selected catechins and caffeine in green tea by high performance liquid chromatography;El-Shahawi;Food Chemistry,2012

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