Nondestructive monitoring of polyphenols and caffeine during green tea processing using Vis‐NIR spectroscopy

Increasing consumption of green tea is attributed to the beneficial effects of its constituents, especially polyphenols, on human health, which can be varied during leaf processing. Processing technology has the most important effect on green tea quality. This study investigated the system dynamics...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:Food Sci Nutr
Autors principals: Sanaeifar, Alireza, Huang, Xinyao, Chen, Mengyuan, Zhao, Zhangfeng, Ji, Yifan, Li, Xiaoli, He, Yong, Zhu, Yi, Chen, Xi, Yu, Xinxin
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2020
Matèries:
Original Research
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7684591/
https://ncbi.nlm.nih.gov/pubmed/33282238
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1861
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars