Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS
Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS
Authors
Keywords
Infrared-assisted extraction coupled to headspace solid-phase microextraction, Gas chromatography-triple quadrupole-tandem mass spectrometry, Pyrazines, Roasted green tea, Final firing method
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