Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis

Tao YI*, Lin Zhu, Wan Ling Peng, Xi Cheng He, Hong Li Chen, Jie Li, Tao Yu, Zhitao LIANG, Zhongzhen ZHAO, Hubiao CHEN

*Corresponding author for this work

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