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A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography - time-of-flight mass spectrometry and multivariate data analysis 期刊论文
Journal of Chromatography A, 2013, 卷号: 1313, 页码: 245
Authors:  Zhang L(张磊);  Ceng ZD(曾仲大);  Zhao CX(赵春霞);  Kong HW(孔宏伟);  Lu X(路鑫);  Xu GW(许国旺)
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