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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Detalles Bibliográficos
Autores principales: Huang, Danyi, Qiu, Qinli, Wang, Yinmao, Wang, Yu, Lu, Yating, Fan, Dongmei, Wang, Xiaochang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587389/
https://www.ncbi.nlm.nih.gov/pubmed/33066248
http://dx.doi.org/10.3390/molecules25204665

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587389/
https://www.ncbi.nlm.nih.gov/pubmed/33066248
http://dx.doi.org/10.3390/molecules25204665

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