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Development of Paper Based Sensor for the Determination of Total Phenolic Content in Green Tea Beverages

机译：测定绿茶饮料中总酚含量的纸基传感器的开发

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Hidayat Mochammad Amrun; Jannah Fadilatul; Kuswandi Bambang;
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1. Simple and Sensitive Paper-based Colorimetric Biosensor for Determining Total Polyphenol Content of the Green Tea Beverages [J] . Mochammad Amrun Hidayat, Diah Ayu Maharani, Djoko Agus Purwanto, Biotechnology and bioprocess engineering . 2020,第2期

机译：基于简单敏感的纸张比色生物传感器，用于确定绿茶饮料的总多酚含量
2. A simple paper-based microfluidic device for the determination of the total amino acid content in a tea leaf extract [J] . Cai L., Wu Y., Xu C., Journal of Chemical Education . 2013,第2期

机译：一种简单的纸基微流控设备，用于测定茶叶提取物中的总氨基酸含量
3. A paper-based device for simultaneous determination of antioxidant activity and total phenolic content in food samples [J] . Puangbanlang Chanoknan, Sirivibulkovit Kitima, Nacapricha Duangjai, Talanta: The International Journal of Pure and Applied Analytical Chemistry . 2019,第期

机译：一种纸基装置，用于同时测定食品样品中的抗氧化活性和总酚醛含量
4. The Determination of Total Phenolic Content of Cocoa Pod Husk Based on Microwave-Assisted Extraction Method [C] . Mashuni, F. H. Hamid, Muzuni, International Conference of the Indonesian Chemical Society . 2020

机译：基于微波辅助提取方法的可可荚稻壳总酚醛含量的测定
5. Effects of processing and storage on flavanols and sensory qualities of green tea beverage. [D] . Wang, Li-Fei. 2000

机译：加工和储存对绿茶饮料中黄烷醇和感官品质的影响。
6. Novel Potentiometric 26-Dichlorophenolindo-phenolate (DCPIP) Membrane-Based Sensors: Assessment of Their Input in the Determination of Total Phenolics and Ascorbic Acid in Beverages [O] . Nada H. A. Elbehery, Abd El-Galil E. Amr, Ayman H. Kamel, 2019

机译：新型基于电位的26-二氯苯酚吲哚酚盐（DCPIP）膜传感器：在测定饮料中总酚和抗坏血酸时其输入的评估
7. MetalOrganic Framework Loaded by Rhodamine B As a Novel Chemiluminescence System for the Paper-Based Analytical Devices and Its Application for Total Phenolic Content Determination in Food Samples [O] . -1

机译：Rhodamine B负载的Metalorganic框架作为基于纸张的分析装置的新型化学发光系统及其在食品样品中总酚类含量测定的应用

Development of Paper Based Sensor for the Determination of Total Phenolic Content in Green Tea Beverages

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