Intelligent evaluation of storage period of green tea based on VNIR hyperspectral imaging combined with chemometric analysis-Reference-Cited by-同舟云学术

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Intelligent evaluation of storage period of green tea based on VNIR hyperspectral imaging combined with chemometric analysis

Published:2020-11 Issue: Volume:110 Page:103450
ISSN:1350-4495
Container-title:Infrared Physics & Technology
language:en
Short-container-title:Infrared Physics & Technology

Author:

Li Luqing,Huang Jing,Wang Yujie,Jin Shanshan,Li Menghui,Sun Yemei,Ning Jingming,Chen Quansheng,Zhang Zhengzhu

Funder

National Key Research and Development Program of China

Natural Science Research Project of Anhui Universities

Postdoctoral Science Foundation of Anhui Province

Publisher

Elsevier BV

Subject

Condensed Matter Physics,Atomic and Molecular Physics, and Optics,Electronic, Optical and Magnetic Materials

Reference36 articles.

1. Maintenance of mesophyll potassium and regulation of plasma membrane H+-ATPase are associated with physiological responses of tea plants to drought and subsequent rehydration;Zhang;Crop J.,2018

2. Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves;Jiang;J. Food Compos. Anal.,2019

3. http://www.ctma.com.cn/ctma_xxb/cy/2019/0227/60411.html. 12/10/2019.

4. Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion;Jiménez-Zamora;Food Chem.,2016

5. Furosine and 5-hydroxymethylfurfural as chemical markers of tea processing and storage;Pérez-Burillo;Food Control,2019

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2. The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage;Foods;2024-02-29

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