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

Tao Yi; Lin Zhu; Wanling Peng; Xi-Cheng He; Hongli Chen; Hong-Li Chen; Jie Li; Tao Yu; Zhitao Liang; Zhongzhen Zhao; Hubiao Chen; Hubiao Chen

doi:10.1016/j.lwt.2015.01.003

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

Tao Yi(Hong Kong Baptist University), Lin Zhu(Hong Kong Baptist University), Wanling Peng(Hong Kong Baptist University), Xi-Cheng He(Hong Kong Baptist University), Hongli Chen(Hong Kong Baptist University), Hong-Li Chen(Hong Kong Baptist University), Jie Li(Hong Kong Baptist University), Tao Yu(Hong Kong Baptist University), Zhitao Liang(Hong Kong Baptist University), Zhongzhen Zhao(Hong Kong Baptist University), Hubiao Chen(Hong Kong Baptist University), Hubiao Chen(Hong Kong Baptist University)

LWT

January 9, 2015

10.1016/j.lwt.2015.01.003

Cited by 169

Abstract

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