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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Bibliografiske detaljer
Udgivet i: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
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2020
Fag:
Original Research
Online adgang: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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