Porphyrin and pH sensitive dye-based colorimetric sensor array coupled chemometrics for dynamic monitoring of tea quality during ultrasound-assisted fermentation-Reference-Cited by-同舟云学术

Porphyrin and pH sensitive dye-based colorimetric sensor array coupled chemometrics for dynamic monitoring of tea quality during ultrasound-assisted fermentation

Published:2024-02 Issue: Volume:197 Page:109813
ISSN:0026-265X
Container-title:Microchemical Journal
language:en
Short-container-title:Microchemical Journal

Author:

Li Huanhuan,Hu Yaqi,Ma Shuo,Haruna Suleiman A.,Chen Quansheng^ORCID,Zhu Weijun,Xia Ankou

Funder

Changsha Science and Technology Project

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference32 articles.

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2. Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation;Deng;Food Res. Int.,2022

3. The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea;Xiao;Food Chem.,2021

4. Study on inoculation fermentation by fungi to improve the taste quality of summer green tea;Du;Food Biosci.,2023

5. Emerging applications of nano-optical sensors combined with near-infrared spectroscopy for detecting tea extract fermentation aroma under ultrasound-assisted sonication;Kang;Ultrason. Sonochem.,2022

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