Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy - Concepedia

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Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy

106

Citations

36

References

2021

Year

Zhiming Guo, Alberta Osei Barimah, Limei Yin, Quansheng Chen, Jiyong Shi, Hesham R. El‐Seedi, Xiaobo Zou

Food ChemistryTaste ConstituentsMedicineSpectroscopyBioanalysisFood AnalysisSensory ScienceAnalytical ChemistryPhytochemicalFood QualityPharmacologyMatcha Tea PowderIntelligent EvaluationPolyphenolicsHealth Sciences

References

	Year	Citations

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