Fermentation quality evaluation of tea by estimating total catechins and theanine using near-infrared spectroscopy
Suming Chen, Ching-Yin Wang, Chao-Yin Tsai, I‐Chang Yang, Shengjie Luo, Yung‐Kun Chuang
Topics & Concepts
TheanineFermentationChemistryPartial least squares regressionFood scienceNear-infrared spectroscopyChromatographyMathematicsGreen teaStatisticsBiologyNeuroscienceSpectroscopy and Chemometric AnalysesAdvanced Chemical Sensor TechnologiesTea Polyphenols and Effects