Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy.

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第一作者： Mengxuan,Xiao

第一单位： State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China.

作者： Mengxuan,Xiao ^[1] ; Yingqi,Chen ^[1] ; Fangling,Zheng ^[1] ; Qi,An ^[1] ; Mingji,Xiao ^[1] ; Huiqiang,Wang ^[1] ; Luqing,Li ^[1] ; Qianying,Dai ^[2]

作者单位： State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China. ^[1] State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China. daiqianying@ahau.edu.cn. ^[2]

DOI 10.1038/s41538-023-00206-1

PMID 37291144

发布时间 2023-06-12

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NPJ science of food

2023年7卷1期

28页

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Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy.

NPJ science of food

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NPJ science of food

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Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy.

NPJ science of food

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NPJ science of food

相关期刊

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