Rapid detection of catechins during black tea fermentation based on electrical properties and chemometrics-Reference-Cited by-同舟云学术

Rapid detection of catechins during black tea fermentation based on electrical properties and chemometrics

Published:2021-04 Issue: Volume:40 Page:100855
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Dong Chunwang,Ye Yulong,Yang Chongshan,An Ting,Jiang Yongwen,Ye Yang,Li Yaqi,Yang Yanqin

Funder

Major Basic Research Project of the Natural Science Foundation of the Jiangsu Higher Education Institutions

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

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4. Effects of tea polysaccharide conjugates and metal ions on precipitate formation by EGCG and caffeine - the key components of green tea infusion;Chen;Journal of Agricultural and Food Chemistry,2019

5. Near-infrared spectroscopy detection model for sensory quality and chemical constituents of black tea;Chunwang;Transactions of the Chinese Society of Agricultural Engineering,2018

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