Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer
Article first published online: 27 APR 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 46, Issue 7, pages 1406–1412, July 2011
How to Cite
Wang, K., Liu, F., Liu, Z., Huang, J., Xu, Z., Li, Y., Chen, J., Gong, Y. and Yang, X. (2011), Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer. International Journal of Food Science & Technology, 46: 1406–1412. doi: 10.1111/j.1365-2621.2011.02629.x
- Issue published online: 10 JUN 2011
- Article first published online: 27 APR 2011
- (Received 7 November 2010; Accepted in revised form 7 March 2011)
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