The Study of Fingerprint Characteristics of Dayi Pu-Erh Tea Using a Fully Automatic HS-SPME/GC–MS and Combined Chemometrics Method

The quality of tea is presently evaluated by the sensory assessment of professional tea tasters, however, this approach is both inconsistent and inaccurate. A more standardized and efficient method is urgently needed to objectively evaluate tea quality. In this study, the chemical fingerprint of 7 d...

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Detalles Bibliográficos
Autores principales: Lv, Shidong, Wu, Yuanshuang, Zhou, Jiangsheng, Lian, Ming, Li, Changwen, Xu, Yongquan, Liu, Shunhang, Wang, Chao, Meng, Qingxiong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4281233/
https://www.ncbi.nlm.nih.gov/pubmed/25551231
http://dx.doi.org/10.1371/journal.pone.0116428

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4281233/
https://www.ncbi.nlm.nih.gov/pubmed/25551231
http://dx.doi.org/10.1371/journal.pone.0116428

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