机译:使用近红外光谱法在匹配茶粉中味道成分和多酚对氨基酸比的智能评价
Jiangsu Univ Sch Food & Biol Engn Zhenjiang 212013 Jiangsu Peoples R China;
Jiangsu Univ Sch Food & Biol Engn Zhenjiang 212013 Jiangsu Peoples R China;
Jiangsu Univ Sch Food & Biol Engn Zhenjiang 212013 Jiangsu Peoples R China;
Jiangsu Univ Sch Food & Biol Engn Zhenjiang 212013 Jiangsu Peoples R China;
Jiangsu Univ Sch Food & Biol Engn Zhenjiang 212013 Jiangsu Peoples R China;
Uppsala Univ Dept Pharmaceut Biosci Pharmacognosy Grp BMC SE-75123 Uppsala Sweden;
Jiangsu Univ Sch Food & Biol Engn Zhenjiang 212013 Jiangsu Peoples R China;
Food quality; Non-destructive detection; Multivariate analysis; Matcha tea; Simultaneous evaluation;
机译:可见光光谱结合化学仪的蒸汽绿茶粉末掺杂快速无损鉴定
机译:绿茶粉(冰茶)添加的冰激凌的某些理化特性和感官特性的测定及其有机酸和矿物含量的检测
机译:使用便携式NIR光谱与化学计量算法相结合的匹配茶茶质质量指数
机译:基于近红外光谱法测量茶多酚与氨基酸氨基酸的比例
机译:研究氨基酸和脂肪酸中的分子相互作用和构象重排:红外光谱孔燃烧和振动光谱
机译:MATLA Green Tea Pink对社区住宅老年人认知功能的影响
机译:浓茶产品,绿茶粉和豆奶粉中碱性化合物,儿茶素和染料木素活性成分的鉴定