Quality assessment of fresh tea leaves by estimating total polyphenols using near infrared spectroscopy
Author:
Funder
National Tea Research Foundation(NTRF), India
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3421-6/fulltext.html
Reference39 articles.
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3. Bhuyan LP, Sabhapondit S, Barauh BD, Bordoloi C, Gogoi R, Bhattacharyya P (2013) Polyphenolic compounds and antioxidant activity of CTC black tea of North-East India. Food Chem 141(4):3744–3751
4. Bian M, Skidmore AK, Schlerf M, Fei T, Liu Y, Wang T (2010) Reflectance spectroscopy of biochemical components as indicators of tea (Camellia Sinensis) quality. Photogramm Eng Remote Sens 76(12):1385–1392
5. Chen Q, Zhao J, Zhang H, Wang X (2006) Feasibility study on qualitative and quantitative analysis in tea by near infrared spectroscopy with multivariate calibration. Anal Chim Acta 572(1):77–84
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