Quality evaluation of Xishi Shijian tea based on fingerprint combined with chemical pattern recognition(基于指纹图谱结合化学模式识别的西施石笕茶品质评价)

The fingerprints of different grades of Xishi Shijian tea were established by detection of high performance liquid chromatography-fluorescence detector (HPLC-FLD), high performance liquid chromatography-ultraviolet (HPLC-UV) detector, ultrahigh performance liquid chromatography-diode array detector-...

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Detalhes bibliográficos

Principais autores:	金英(JIN Ying), 黄铁军(HUANG Tiejun), 范文含(FAN Wenhan), 何乐芝(HE Lezhi), 马亚平(MA Yaping), 姚一建(YAO Yijian), 龚淑英(GONG Shuying), 王佳薇(WANG Jiawei), 范方媛(FAN Fangyuan)
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Zhejiang University Press 2025-06-01
coleção:	浙江大学学报. 农业与生命科学版
Assuntos:	西施石笕茶(xishi shijian tea) 指纹图谱(fingerprint) 化学模式识别(chemical pattern recognition) 滋味(taste) 香气(aroma) 质量评价(quality evaluation)
Acesso em linha:	https://doi.org/10.3785/j.issn.1008-9209.2024.05.102
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