Discrimination of Green, Oolong, and Black Teas by GC-MS Analysis of Characteristic Volatile Flavor Compounds
Susanne Baldermann(Leibniz Institute of Vegetable and Ornamental Crops), Naoharu Watanabe(Shizuoka University), Vo Anh Tu(Shizuoka University), Ziyin Yang(Lingnan Normal University), Yoriyuki Nakamura(University of Shizuoka), Nobuyuki Mase, Tsuyoshi Katsuno(Shizuoka Prefecture Agricultural and Forestry Research Institute)
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