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Rapid Identification of Different Grades of Huangshan Maofeng Tea Using Ultraviolet Spectrum and Color Difference
Tea is an important beverage in humans’ daily lives. For a long time, tea grade identification relied on sensory evaluation, which requires professional knowledge, so is difficult and troublesome for laypersons. Tea chemical component detection usually involves a series of procedures and multiple st...
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| Udgivet i: | Molecules |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7587389/ https://ncbi.nlm.nih.gov/pubmed/33066248 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25204665 |
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