Rapid prediction of yellow tea free amino acids with hyperspectral images-Reference-Cited by-同舟云学术

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Rapid prediction of yellow tea free amino acids with hyperspectral images

Published:2019-02-20 Issue:2 Volume:14 Page:e0210084
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Yang Baohua^ORCID,Gao Yuan,Li Hongmin,Ye Shengbo,He Hongxia,Xie Shenru

Funder

University Natural Science Research Project of Anhui Province

the Open Fund of the Key Laboratory of Technology Integration and Application in Agricultural Internet of Things, Ministry of Agriculture

Natural Science Foundation of Anhui Province

National key R & D plan

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference44 articles.

1. Analysis of tea components by high-performance liquid chromatography and high-performance capillary electrophoresis;H Horie;Journal of Chromatography A,2000

2. Flavor characteristics of seven grades of black tea produced in Turkey;C Alasalvar;J Agric Food Chem,2012

3. Determination of amino acids in tea leaves and beverages using capillary electrophoresis with light-emitting diode-induced fluorescence detection;MM Hsieh;Talanta,2007

4. Simultaneous determination of free amino acid content in tea infusions by using high-performance liquid chromatography with fluorescence detection coupled with alternating penalty trilinear decomposition algorithm;F Tan;J Agric Food Chem,2011

5. Tea consumption. Relationship to cholesterol, blood pressure, and coronary and total mortality;I Stensvold;Preventive Medicine,1992

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