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Original Articles

Study of characteristic aroma components of baked Wujiatai green tea by HS-SPME/GC-MS combined with principal component analysis

Estudio de los componentes aromáticos característicos del té verde Wujiatai horneado por HS-SPME/GC-MS combinado con análisis de componentes principales

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Pages 423-432 | Received 12 Sep 2015, Accepted 13 Nov 2015, Published online: 11 Jan 2016

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