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1 Ergebnisse
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Comparison of ten major constituents in seven types of proc..:
Yi, Tao
;
Zhu, Lin
;
Peng, Wan-Ling
...
LWT - Food Science and Technology. 62 (2015) 1 - p. 194-201 , 2015
Link:
https://doi.org/10.1016/j.lwt.2015.01.003
RT Journal T1
Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2015.01.003&Exemplar=1&LAN=DE A1 Yi, Tao A1 Zhu, Lin A1 Peng, Wan-Ling A1 He, Xi-Cheng A1 Chen, Hong-Li A1 Li, Jie A1 Yu, Tao A1 Liang, Zhi-Tao A1 Zhao, Zhong-Zhen A1 Chen, Hu-Biao PB Elsevier BV YR 2015 SN 0023-6438 JF LWT - Food Science and Technology VO 62 IS 1 SP 194 OP 201 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2015.01.003 DO https://doi.org/10.1016/j.lwt.2015.01.003 SF ELIB - SuUB Bremen
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