FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (6): 215-222.doi: 10.7506/spkx1002-6630-20200324-353
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CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng
Online:
2021-03-25
Published:
2021-03-29
CLC Number:
CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng. Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis[J]. FOOD SCIENCE, 2021, 42(6): 215-222.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200324-353
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