江苏大学主页平台管理系统郭志明--中文主页-- Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy

郭志明

教授

博士生导师硕士生导师
学位：博士
性别：男
毕业院校：中国农业大学
学历：博士研究生毕业
在职信息：在本单位任职
所在单位：食品与生物工程学院

论文成果

当前位置: 中文主页 >> 科学研究 >> 论文成果

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy

发布时间：2024-08-05 点击次数：

所属单位：40700
论文名称：Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy
发表刊物：FOOD CHEMISTRY
ISSN号：0308-8146
是否译文：否

上一条：Determination of perchlorate in tea using SERS with a superhydrophobically treated cysteine modified silver film/polydimethylsiloxane substrate

下一条：Rapid enrichment detection of patulin and alternariol in apple using surface enhanced Raman spectroscopy with coffee-ring effect

个人信息

郭志明

同专业博导

同专业硕导

论文成果

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy