Fast nondestructive identification of steamed green tea powder adulterations in matcha by visible spectroscopy combined with chemometrics
Author:
Affiliation:
1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China
Funder
the Major projects of Zhejiang Province
the National key point research and invention program of the thirteenth
Publisher
Informa UK Limited
Subject
Spectroscopy,Atomic and Molecular Physics, and Optics,Analytical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/00387010.2018.1430702
Reference29 articles.
1. Objective Evaluation of Astringent and Umami Taste Intensities of Matcha using a Taste Sensor System
2. The Powdering Process with a Set of Ceramic Mills for Green Tea Promoted Catechin Extraction and the ROS Inhibition Effect
3. Matcha, a Powdered Green Tea, Ameliorates the Progression of Renal and Hepatic Damage in Type 2 Diabetic OLETF Rats
4. The effects of the aqueous extract and residue of Matcha on the antioxidant status and lipid and glucose levels in mice fed a high-fat diet
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