Nondestructive monitoring of polyphenols and caffeine during green tea processing using Vis‐NIR spectroscopy
Author:
Affiliation:
1. College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
2. College of Mechanical Engineering Zhejiang University of Technology Hangzhou China
Funder
Zhejiang Province Public Welfare Technology Application Research Project
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1861
Reference40 articles.
1. Green Tea
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4. Identification and Quantification of Turmeric Adulteration in Egg-Pasta by Near Infrared Spectroscopy and Chemometrics
5. Capillary Electrophoretic Determination of Theanine, Caffeine, and Catechins in Fresh Tea Leaves and Oolong Tea and Their Effects on Rat Neurosphere Adhesion and Migration
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