Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality-Reference-Cited by-同舟云学术

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Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality

Published:2022-03 Issue: Volume:371 Page:131100
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Jizhong,Ouyang Qin,Park Bosoon,Kang Rui,Wang Zhen,Wang Li,Chen Quansheng

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Matcha consumption promotes maintained attentional function following mild acute psychological stress, which does not affect fatigue feeling: A randomized placebo-controlled study in younger adults;Baba;Nutrition Research,2021

2. Black tea classification employing feature fusion of E-Nose and E-Tongue responses;Banerjee;Journal of Food Engineering,2019

3. Matcha green tea (MGT) inhibits the propagation of cancer stem cells (CSCs), by targeting mitochondrial metabolism, glycolysis and multiple cell signalling pathways;Bonuccelli;Aging-Us,2018

4. Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata);Calanche;Food Research International,2019

5. Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch;Chen;Food Hydrocolloids,2017

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