Discrimination of Green, Oolong, and Black Teas by GC-MS Analysis of Characteristic Volatile Flavor Compounds
Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=47158#.VGBOwmfHRK0 Author(s) Susanne Baldermann , Ziyin Yang , Tsuyoshi Katsuno , Vo Anh Tu , Nobuyuki Mase , Yoriyuki Nakamura , Naoharu Watanabe Affiliation(s) Leibniz-Institute of Vegetables and Ornamental Crops Gro?beeren/Erfurt e.V, Gro?beeren, Germany . South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China . Shizuoka Prefectural Research Institute of Agriculture and Forestry Tea Research Center, Shizuoka, Japan . Faculty of Agriculture, Shizuoka University, Shizuoka, Japan . Graduate School of Engineering, Shizuoka University, Hamamatsu, Japan . Shizuoka Prefectural Research Institute of Agriculture and Forestry Tea Research Center, Shizuoka, Japan . Faculty of Agriculture, Shizu...