Quantification of caffeine and catechins and evaluation of bitterness and astringency of Pu-erh ripen tea based on portable near-infrared spectroscopy-Reference-Cited by-同舟云学术

Quantification of caffeine and catechins and evaluation of bitterness and astringency of Pu-erh ripen tea based on portable near-infrared spectroscopy

Published:2024-01 Issue: Volume:125 Page:105793
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Wu ZhongDong,Li Chenghuan,Liu Hongcheng,Lin Tao,Yi Lunzhao,Ren Dabing,Gu Ying^ORCID,Wang Shuo

Publisher

Elsevier BV

Subject

Food Science

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3. Determination of catechins and caffeine in proposed green tea standard reference materials by liquid chromatography-particle beam/electron ionization mass spectrometry (LC-PB/EIMS;Castro;Talanta,2010

4. Adulteration detection of corn oil, rapeseed oil and sunflower oil in camellia oil by in situ diffuse reflectance near-infrared spectroscopy and chemometrics;Du;Food Control,2021

5. Fan, X.-W. (2021). Study on quality-related chemical components of Pu-erh raw tea during processing. Retrieved January 15, 2022 from: 〈http://gfffg4668e74e3ad24b0as0qnbvbk5bb5960vf.fgfy.kust.cwkeji.cn/kcms/detail/detail.aspx?dbcode=CMFD&dbname=CMFD202201&filename=1021740964.nh&uniplatform=NZKPT&v=2F0SBzwxWrz17FmOkATzZAVMGsulXSdunDH6pekLO_lWdHlWOvNc4_TZAVuFIqLR〉.

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