Analysis of total phenolic compounds and caffeine in teas using variable selection approach with two-dimensional fluorescence and infrared spectroscopy
D. Carvalho, Lucas Ranzan, Rosângela Assis Jacques, Luciane Ferreira Trierweiler, Jorge Otávio Trierweiler
Topics & Concepts
Gallic acidChemistryCaffeineAnalytical Chemistry (journal)Fluorescence spectroscopyNear-infrared spectroscopySpectroscopyChromatographyMean squared errorCoefficient of determinationFluorescenceMathematicsStatisticsOrganic chemistryEndocrinologyQuantum mechanicsAntioxidantPhysicsMedicineTea Polyphenols and EffectsSpectroscopy and Chemometric AnalysesPhytochemicals and Antioxidant Activities