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, Zhi-Tao Liang, Zhong-Zhen Zhao, Hu-Biao Chen

*Corresponding author for this work

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