Multivariate Analysis Based on GC-MS Fingerprint and Volatile Composition for the Quality Evaluation of Pu-Erh Green Tea

Food Analytical Methods

Volumn 8, Issue 2, 2015, Pages 321-333

  Lv, Shi Dong ^a   Wu, Yuan Shuang ^a   Song, Yu Zhu ^a   Zhou, Jiang Sheng ^a   Lian, Ming ^a   Wang, Chen ^a   Liu, Lun ^b   Meng, Qing Xiong ^a  

^a KUNMING UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b Puer Agricultural Research Institute   (China)

Author keywords

CA; Fingerprint; GC MS; HS SPME; PCA; Pu erh green tea

Indexed keywords

ALCOHOLS; CALCIUM; CHROMATOGRAPHY; CLUSTER ANALYSIS; DRUG PRODUCTS; MASS SPECTROMETRY; MULTIVARIANT ANALYSIS; TEA; VOLATILE ORGANIC COMPOUNDS;

CHROMATOGRAPHY-MASS SPECTROMETRY; FINGERPRINT; GC-MS; GREEN TEA; HEADSPACE SOLID PHASE MICROEXTRACTION; HS-SPME; MULTIVARIATE STATISTICAL METHOD; MULTIVARIATE STATISTICAL TECHNIQUES;

QUALITY CONTROL;

EID: 84920706990     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-014-9900-0     Document Type: Article

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