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

Published 2007 View Full Article

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Title
Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 109, Issue 1, Pages 196-206
Publisher
Elsevier BV
Online
2007-12-26
DOI
10.1016/j.foodchem.2007.12.054

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