Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level-Reference-Cited by-同舟云学术

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

Published:2013-10 Issue:2 Volume:53 Page:864-874
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Qin Zihan,Pang Xueli,Chen Dong,Cheng Huan,Hu Xiaosong,Wu Jihong

Funder

National High-Tech 863 Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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4. Fingerprint of black teas from India: Identification of the regio-specific characteristics;Borse;Food Chemistry,2002

5. Discrimination of green tea quality using the electronic nose technique and the human panel test, comparison of linear and nonlinear classification tools;Chen;Sensors and Actuators B: Chemical,2011

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