A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis-Reference-Cited by-同舟云学术

A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis

Published:2017-10 Issue: Volume:100 Page:267-275
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Chao,Zhang Chenxia,Kong Yawen,Peng Xiaopei,Li Changwen,Liu Shunhang,Du Liping,Xiao Dongguang,Xu Yongquan^ORCID

Funder

Yunnan Tasly Deepure Biological Tea Group Co., Ltd

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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