Stoichiometric analysis of 20 amino acids, thermogravimetric parameters and trace elements in five types of tea from Guizhou, China, based on entropy analysis (EA) and factor cluster analysis (FCA)
This study employed a range of indicators, including heat of combustion, combustibility, fat content, amino acid content, ash content, crude fiber content, trace element content, and concentrations of catechins, theanine, and caffeine, to develop comprehensive evaluation systems for assessing the qu...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003049 |
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