Fast and nondestructive discrimination of fresh tea leaves at different altitudes based on near infrared spectroscopy and various chemometrics methods-Reference-Cited by-同舟云学术

Fast and nondestructive discrimination of fresh tea leaves at different altitudes based on near infrared spectroscopy and various chemometrics methods

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

JIANG Qinghai¹,MEI Song¹,ZHAN Caixue¹,REN Caihong¹,SONG Zhiyu¹^ORCID,WANG Shengpeng²^ORCID

Affiliation:

1. Nanjing Institute of Agricultural Mechanization, China

2. Institute of Fruit and Tea, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100414&tlng=en

Reference24 articles.

1. Spectral inversion model of the crushing rate of soybean under mechanized harvesting;Chen M.;Food Science and Technology,2022

2. Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods;Chen X. H.;Flavour and Fragrance Journal,2020

3. Variation in catechin contents in relation to quality of ‘Huang Zhi Xiang’ Oolong tea (Camellia sinensis) at various growing altitudes and seasons;Chen Y. L.;Food Chemistry,2010

4. Chemometric methods in modern spectral analysis;Chu X. L.,2021

5. Effect of altitude on the quality of Lushan Yunwu tea;Huang J. G.;Chinese Teas,2019

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