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A new HPLC-DAD-MS method was developed to compare the major constituents in 7 types of processed tea, namely green tea, yellow tea, white tea, oolong tea, black tea, aged pu-erh tea and ripened pu-erh tea. MS was used for identification in positive ion mode, and DAD was used for quantification at wavelength of 210 nm. Ten components were simultaneously determined in 74 tea samples representing 7 processing...
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