Discrimination of Chinese Teas with Different Fermentation Degrees by Stepwise Linear Discriminant Analysis (S-LDA) of the Chemical Compounds
Author:
Affiliation:
1. Fuzhou Huaming Tea Research Institute, No. 6 Gutian Road, Jin’an, Fuzhou 350001, China
2. Hangzhou Tea Research Institute, China Coop, No. 41 Caihe Road, Hangzhou 310016, China
Funder
Ministry of Education of the People's Republic of China
Ministry of Science and Technology of the People's Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf5025483
Reference27 articles.
1. Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds
2. Application of image texture for the sorting of tea categories using multi-spectral imaging technique and support vector machine
3. White Tea extract induces lipolytic activity and inhibits adipogenesis in human subcutaneous (pre)-adipocytes
4. White Tea (Camellia sinensis Kuntze) Exerts Neuroprotection against Hydrogen Peroxide-Induced Toxicity in PC12 Cells
5. Green tea, white tea, and Pelargonium purpureum increase the antioxidant capacity of plasma and some organs in mice
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