Article Versions Notes

Xue J, Liu P, Yin J, Wang W, Zhang J, Wang W, Le T, Ni D, Jiang H. Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis. Foods. 2022; 11(9):1228. https://doi.org/10.3390/foods11091228

Xue, Jinjin, Panpan Liu, Junfeng Yin, Weiwei Wang, Jianyong Zhang, Wei Wang, Ting Le, Dejiang Ni, and Heyuan Jiang. 2022. "Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis" Foods 11, no. 9: 1228. https://doi.org/10.3390/foods11091228

Xue, J., Liu, P., Yin, J., Wang, W., Zhang, J., Wang, W., Le, T., Ni, D., & Jiang, H. (2022). Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis. Foods, 11(9), 1228. https://doi.org/10.3390/foods11091228