Rapid and comprehensive grade evaluation of Keemun black tea using efficient multidimensional data fusion-Reference-Cited by-同舟云学术

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Rapid and comprehensive grade evaluation of Keemun black tea using efficient multidimensional data fusion

Published:2023-12 Issue: Volume:20 Page:100924
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Li Luqing,Chen Yurong,Dong Shuai,Shen Jingfei,Cao Shuci,Cui Qingqing,Song Yan,Ning Jingming

Funder

Anhui Provincial Department of Science and Technology

Key Technologies Research and Development Program

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference26 articles.

1. In situ prediction of phenolic compounds in puff dried Ziziphus jujuba Mill. using hand-held spectral analytical system;Arslan;Food Chemistry,2020

2. Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea;Chen;Journal of Food Science and Technology,2018

3. Near infrared (NIR) spectroscopy-based classification for the authentication of Darjeeling black tea;Firmani;Food Control,2019

4. LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea;Han;Food Chemistry,2022

5. Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea;Hua;Journal of Food Composition and Analysis,2021

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