Evaluation of black tea by using smartphone imaging coupled with micro-near-infrared spectrometer-Reference-Cited by-同舟云学术

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Evaluation of black tea by using smartphone imaging coupled with micro-near-infrared spectrometer

Published:2021-02 Issue: Volume:246 Page:118991
ISSN:1386-1425
Container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
language:en
Short-container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy

Author:

Li Luqing,Wang Yujie,Jin Shanshan,Li Menghui,Chen Quansheng,Ning Jingming,Zhang Zhengzhu

Funder

National Key Research and Development Program of China

Postdoctoral Science Foundation of Anhui Province

Natural Science Foundation of Anhui

Publisher

Elsevier BV

Subject

Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference39 articles.

1. Comprehensive lipidome-wide profiling reveals dynamic changes of tea lipids during manufacturing process of black tea;Li;J. Agric. Food Chem.,2017

2. Multivariate effects of Chinese keemun black tea grades (Camellia sinensis var. sinensis) on the phenolic composition, antioxidant, antihemolytic and cytotoxic/cytoprotection activities;Zhang;Food Res. Int.,2019

3. Identification and quantification of key odorants in the world’s four most famous black teas;Kang;Food Res. Int.,2019

4. Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor;Hayashi;Food Res. Int.,2013

5. Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systems;Li;J. Sci. Food Agric.,2019

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