Comparison of the Volatile Compounds among Different Production Regions of Green Tea using Simultaneous Distillation Extraction Coupled with Gas Chromatography-mass Spectrometry

Comparison of the Volatile Compounds among Different Production Regions of Green Tea using Simultaneous Distillation Extraction Coupled with Gas Chromatography-mass Spectrometry

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Veröffentlicht in:Advance Journal of Food Science and Technology 2015-03, Vol.7 (8), p.607-613
Hauptverfasser: Zhou, J.S., Lv, S.D., Lian, M., Wang, C., Meng, Q.X.
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container_end_page 613
container_issue 8
container_start_page 607
container_title Advance Journal of Food Science and Technology
container_volume 7
creator Zhou, J.S.
Lv, S.D.
Lian, M.
Wang, C.
Meng, Q.X.
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doi_str_mv 10.19026/ajfst.7.1367
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title Comparison of the Volatile Compounds among Different Production Regions of Green Tea using Simultaneous Distillation Extraction Coupled with Gas Chromatography-mass Spectrometry
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