Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics-Reference-Cited by-同舟云学术

Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics

Published:2020-08 Issue: Volume:130 Page:109547
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hou Zhi-Wei,Wang Yu-Jie,Xu Shan-Shan,Wei Yu-Ming,Bao Guan-Hu,Dai Qian-Ying,Deng Wei-Wei,Ning Jing-Ming^ORCID

Funder

Anhui Science and Technology Department

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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4. Nontargeted analysis using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry uncovers the effects of harvest season on the metabolites and taste quality of tea (Camellia sinensis L.);Dai;Journal of Agricultural and Food Chemistry,2015

5. a. Geographical origin traceability of Keemun black tea based on its non‐volatile composition combined with chemometrics;Fang;Journal of the Science of Food and Agriculture,2019

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