Distinguishing green tea by pattern recognition of chemical oscillation fingerprints

被引：1
|
作者：
Ding, Feng [1 ]
Cheng, Shu [1 ]
Liang, Qiongying [2 ]
She, Yuanyuan [3 ]
Zhang, Taiming [1 ]
Hou, Deshun [3 ]
Liang, Yizeng [1 ]
Si, Shihui [1 ]
机构：
[1] Cent S Univ, Changsha, Hunan, Peoples R China
[2] Hunan Normal Univ, Changsha, Hunan, Peoples R China
[3] Hunan Chem Ind & Vocat Technol Coll, Zhuzhou City, Peoples R China
来源：
PRZEMYSL CHEMICZNY | 2018年 / 97卷 / 09期
关键词：
D O I：
10.15199/62.2018.9.43
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Seven various Chinese green teas were characterized by using the nonlinear chem. fingerprint method with electro-chem. detection. The aq. suspensions of tea were treated with H2SO4, MnSO4 and Me2CO. The 1st grade Maojian tea (green bamboo mountain tea) showed the highest quality.
引用
收藏
页码：1595 / 1600
页数：6
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