Publication | Closed Access
Characterization of the aromatic profile in “zijuan” and “pu-erh” green teas by headspace solid-phase microextraction coupled with GC-O and GC-MS
56
Citations
37
References
2016
Year
EngineeringFood AnalysisOrganic ChemistryChemistryFood ChemistryChemical Engineering“ Zijuan ”Environmental Analytical ChemistryAroma-active CompoundsAnalytical ChemistryPhytochemicalChromatographyChemical MeasurementFood Bioactive CompoundPharmacologyAromatic ProfileHeadspace Solid-phase MicroextractionPhytochemistryMedicineDrug Analysis
An HS-SPME-GC-O (GC-MS) method was developed to identify the aroma-active compounds in “zijuan” and “pu-erh” green teas.
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