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