Characterising volatiles in tea (Camellia sinensis). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation-Reference-Cited by-同舟云学术

Characterising volatiles in tea (Camellia sinensis). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation

Published:2018-08 Issue: Volume:94 Page:178-189
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lau Hazel,Liu Shao Quan,Xu Yong Quan,Lassabliere Benjamin,Sun Jingcan,Yu Bin

Funder

Mane SEA Pte Ltd

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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5. 2-Extraction techniques for analysis of aroma compounds Flavour Development, Analysis and Perception in Food and Beverages (pp. 31–46);Elmore,2015

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