Discriminating geographical origins of green tea based on amino acid, polyphenol, and caffeine content through high‐performance liquid chromatography: Taking Lu’an guapian tea as an example-Reference-Cited by-同舟云学术

Discriminating geographical origins of green tea based on amino acid, polyphenol, and caffeine content through high‐performance liquid chromatography: Taking Lu’an guapian tea as an example

Published:2019-05-16 Issue:6 Volume:7 Page:2167-2175
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Su Huan¹^ORCID,Wu Weiquan²,Wan Xiaochun¹,Ning Jingming¹

Affiliation:

1. State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China

2. Anhui Lu’an Guapian Tea Industry Co., Ltd Lu’an China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1062

Reference34 articles.

1. Green tea catechins during food processing and storage: A review on stability and detection

2. Novel Acylated Flavonol Tetraglycoside with Inhibitory Effect on Lipid Accumulation in 3T3-L1 Cells from Lu’an GuaPian Tea and Quantification of Flavonoid Glycosides in Six Major Processing Types of Tea

3. Classification of tea category using a portable electronic nose based on an odor imaging sensor array

4. Classification of different varieties of Oolong tea using novel artificial sensing tools and data fusion

5. Feasibility study on identification of green, black and Oolong teas using near-infrared reflectance spectroscopy based on support vector machine (SVM)

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