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A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis

FOOD RESEARCH INTERNATIONAL [2017]
Chao Wang, Chenxia Zhang, Yawen Kong, Xiaopei Peng, Changwen Li, Shunhang Liu, Liping Du, Dongguang Xiao, Yongquan Xu
PMID: 28873687 [10.1016/j.foodres.2017.07.013]
MATERIALS

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