Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC-MS fingerprints.

Aminianfar A, Fatemi MH, Azimi F

DOI: 10.1016/j.fochx.2024.101859
Published: 2024 Dec 30
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2024.101859,
  title = {Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC-MS fingerprints.},
  author = {Aminianfar A and Fatemi MH and Azimi F},
  year = {2024},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2024.101859},
  url = {https://doi.org/10.1016/j.fochx.2024.101859}
}

RIS

TY  - JOUR
TI  - Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC-MS fingerprints.
AU  - Aminianfar A
AU  - Fatemi MH
AU  - Azimi F
PY  - 2024
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2024.101859
UR  - https://doi.org/10.1016/j.fochx.2024.101859
ER  -

APA

A, A., MH, F., & F, A. (2024). Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC-MS fingerprints.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2024.101859

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pubmed · retrieved 2026-11-10T12:42:34.021Z