Development and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production
The quality of tea leaves (e.g., their color, appearance, and taste) can be directly influenced by the tea production process, which is closely connected with the content of a number of chemical components formed during the production of the tea leaves. However, the production process is now control...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-01-01
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| Series: | Journal of Analytical Methods in Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2021/9563162 |
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