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

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

224

Citations

17

References

2007

Year

Lifei Wang, Jooyeon Lee, Jin‐Oh Chung, Joo-Hyun Baik, Sung So, Seung-Kook Park

Food ChemistryFood FermentationDifferent DegreesChemical CompositionFood AnalysisSpme–gc AnalysisHealth Sciences

References

	Year	Citations

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