Classification of Tieguanyin Tea with an Electronic Tongue and Pattern Recognition-Reference-Cited by-同舟云学术

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Classification of Tieguanyin Tea with an Electronic Tongue and Pattern Recognition

Published:2014-08-08 Issue:14 Volume:47 Page:2361-2369
ISSN:0003-2719
Container-title:Analytical Letters
language:en
Short-container-title:Analytical Letters

Author:

Li Yanjie,Lei Jincan,Yang Junnian,Liu Renhua

Funder

The authors gratefully acknowledge the financial support from Chongqing Three Gorges University (Grant No. 2008-sxxyqn-31), China.

Publisher

Informa UK Limited

Subject

Electrochemistry,Biochemistry, medical,Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry

Link

http://www.tandfonline.com/doi/pdf/10.1080/00032719.2014.908381

Reference28 articles.

1. Tea and human health: The dark shadows

2. Prediction of bitterness and alcoholic strength in beer using an electronic tongue

3. Polysaccharides from Chinese tea: Recent advance on bioactivity and function

4. Identification of the green tea grade level using electronic tongue and pattern recognition

5. An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk

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2. The utilization of a data fusion approach to investigate fingerprint profiles of dark tea from China's different altitudes;Food Chemistry: X;2024-06

3. Atmospheric solids analysis probe-mass spectrometry (ASAP-MS) as a rapid fingerprinting technique to differentiate the harvest seasons of Tieguanyin oolong teas;Food Chemistry;2023-05

4. Distinguishing Different Varieties of Oolong Tea by Fluorescence Hyperspectral Technology Combined with Chemometrics;Foods;2022-08-05

5. Dietary risk assessment of fluoride, lead, chromium, and cadmium through consumption of Tieguanyin tea and white tea;Food Science and Technology;2021-09

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