Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis

LWT

Volumn 62, Issue 1, 2015, Pages 194-201

  Yi, Tao ^a   Zhu, Lin ^a   Peng, Wan Ling ^a   He, Xi Cheng ^a   Chen, Hong Li ^b   Li, Jie ^c   Yu, Tao ^a   Liang, Zhi Tao ^a   Zhao, Zhong Zhen ^a   Chen, Hu Biao ^a  

^a HONG KONG BAPTIST UNIVERSITY   (Hong Kong)

^b LANZHOU UNIVERSITY   (China)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

Hierarchical cluster analysis; HPLC DAD MS; Major constituents; Principal component analysis; Processed tea

Indexed keywords

HIERARCHICAL CLUSTERING; HIERARCHICAL SYSTEMS; POSITIVE IONS; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL;

CHEMOMETRICS ANALYSIS; COMPARATIVE STUDIES; HPLC-DAD-MS; MAJOR CONSTITUENTS; POSITIVE ION MODE; PRINCIPAL COMPONENTS; PROCESSED TEAS; QUALITY EVALUATION;

TEA;

CAMELLIA SINENSIS;

EID: 84923142143     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.01.003     Document Type: Article

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