Enhanced cross-category models for predicting the total polyphenols, caffeine and free amino acids contents in Chinese tea using NIR spectroscopy
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DOI: 10.1016/j.lwt.2018.05.012
Abstract: Abstract Total polyphenols (TP), caffeine, and free amino acids (FAA) constitute tea taste. The feasibility of developing a cross-category model for predicting TP, caffeine and FAA contents in Chinese black, dark, oolong, and green teas,… read more here.
Keywords: caffeine free; contents chinese; spectroscopy; tea ... See more keywords