Classification of Maojian Teas from Different Geographical Origins by Micellar Electrokinetic Chromatography and Pattern Recognition Techniques

Geographical Classification of Green Teas Based on MEKC with Laser-Induced Fluorescence Detection

(2009) Nengsheng Ye   CHROMATOGRAPHIA

Evaluation of Chinese tea by the electronic tongue: Correlation with sensory properties and classification according to geographical origin and grade level

(2009) Wei He et al.   FOOD RESEARCH INTERNATIONAL

Differentiation of eight tea (Camellia sinensis) cultivars in China by elemental fingerprint of their leaves

(2009) Yingxu Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Application of trace element and stable isotope signatures to determine the provenance of tea (Camellia sinensis) samples

(2008) Tamara S. Pilgrim et al.   FOOD CHEMISTRY

Quality Prediction of Japanese Green Tea Using Pyrolyzer Coupled GC/MS Based Metabolic Fingerprinting

(2008) Wipawee Pongsuwan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

(2007) Li-Fei Wang et al.   FOOD CHEMISTRY