Work

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

Year: 2013

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2013.02.005

Authors: Zihan Qin, Xueli Pang, Dong Chen, Huan Cheng, Xiaosong Hu, Jihong Wu

Institutions: Ministry of Agriculture and Rural Affairs, China Agricultural University

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Pathology and Forensic Medicine

Field: Medicine

Domain: Health Sciences

Open Access status: closed

Funders: Agilent Technologies, National High-tech Research and Development Program

OpenAlex ID: W2015085566

FWCI: 6.891

Cites: 40

Cited by: 191

Related to: 10