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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...

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Bibliographic Details
Published in:Food Sci Nutr
Main Authors: Sanaeifar, Alireza, Huang, Xinyao, Chen, Mengyuan, Zhao, Zhangfeng, Ji, Yifan, Li, Xiaoli, He, Yong, Zhu, Yi, Chen, Xi, Yu, Xinxin
Format: Artigo
Language:Inglês
Published: John Wiley and Sons Inc. 2020
Subjects:
Original Research
Online Access: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
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