Rapid Differentiation of Tea Products by Surface Desorption Atmospheric Pressure Chemical Ionization Mass Spectrometry-Reference-Cited by-同舟云学术

Rapid Differentiation of Tea Products by Surface Desorption Atmospheric Pressure Chemical Ionization Mass Spectrometry

Published:2007-11-20 Issue:25 Volume:55 Page:10093-10100
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Huanwen¹,Liang Huazheng¹,Ding Jianhua¹,Lai Jinhu¹,Huan Yanfu¹,Qiao Xiaolin¹

Affiliation:

1. Applied Chemistry Department, East China Institute of Technology, Fuzhou, China, Chemistry College, Jilin University, Changchun, China, and College of Information Science and Engineering, Harbin Institute of Technology at Weihai, Weihai 264000 China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0720234

Reference45 articles.

1. A review of recent studies in China on the possible beneficial health effects of tea

2. Sensory-Directed Identification of Taste-Active Ellagitannins in American (Quercus alba L.) and European Oak Wood (Quercus robur L.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines

3. A study on chemical estimation of pu-erh tea quality

4. Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 long-chain polyunsaturated fatty acid-rich foods

5. Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC–MS

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