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

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	Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis
	Yi, T; Zhu, L; Peng, WL; He, XC; Chen, HL; Li, J; Yu, T; Liang, ZT; Zhao, ZZ; Chen, HB
刊名	LWT-FOOD SCIENCE AND TECHNOLOGY
	2015-06-01
卷号	62 期号:1 页码:194-201
关键词	Processed tea Major constituents HPLC-DAD-MS Principal component analysis Hierarchical cluster analysis
ISSN号	0023-6438
通讯作者	Yi, T (reprint author), Hong Kong Baptist Univ, Sch Chinese Med, Hong Kong, Hong Kong, Peoples R China.
学科主题	Food Science & Technology
语种	英语
WOS记录号	WOS:000351645800028
内容类型	期刊论文
源URL	[http://ir.lzu.edu.cn/handle/262010/178032]
专题	化学化工学院_期刊论文
推荐引用方式 GB/T 7714	Yi, T,Zhu, L,Peng, WL,et al. Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2015,62(1):194-201.
APA	Yi, T.,Zhu, L.,Peng, WL.,He, XC.,Chen, HL.,...&Chen, HB.(2015).Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis.LWT-FOOD SCIENCE AND TECHNOLOGY,62(1),194-201.
MLA	Yi, T,et al."Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis".LWT-FOOD SCIENCE AND TECHNOLOGY 62.1(2015):194-201.