Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration-Reference-Cited by-同舟云学术

Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration

Published:2010-06 Issue:4 Volume:23 Page:353-358
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Chen Quansheng,Zhao Jiewen,Guo Zhiming,Wang Xinyu

Funder

Natural Science Foundation of Jiangsu Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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4. Comparison of multilayer perceptron and probabilistic neural networks in artificial vision. Application to the discrimination of seeds;Chtioui;Journal of Chemometrics,1997

5. HPLC analysis of catechins, theaflavins, and alkaloids in commercial teas and green tea dietary supplements: comparison of water and 80% ethanol/water extracts;Friedman;Journal of Food Science,2006

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