Chemical imaging for determining the distributions of quality components during the piling fermentation of Pu-erh tea

Author:

Li Tiehan,Lu Chengye,Wei Yuming,Zhang Jixin,Shao Aiju,Li Luqing,Wang Yujie,Ning Jingming

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference34 articles.

1. Chemical imaging to reveal the resin distribution in impregnation-treated wood at different spatial scales;Altgen;Materials and Design,2022

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3. Feasibility of infrared and Raman spectroscopies for identification of juvenile black seabream (sparus macrocephalus) intoxicated by heavy metals;Chen;Journal of Agricultural and Food Chemistry,2013

4. Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea;Deng;Food Chemistry,2021

5. Nondestructive and rapid determination of lignocellulose components of biofuel pellet using online hyperspectral imaging system;Feng;Biotechnology for Biofuels,2018

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