Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry-Reference-Cited by-同舟云学术

Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry

Published:2014-03 Issue: Volume:57 Page:61-70
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Du Liping,Li Jianxun,Li Wei,Li Yunfei,Li Tao,Xiao Dongguang

Funder

Changjiang Scholars and Innovative Research Team in the University

Publisher

Elsevier BV

Subject

Food Science

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5. Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction;Cheong;Food Research International,2010

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