Food research international (Ottawa, Ont.)ChromatographyHigh Pressure LiquidAntioxidantsTeaSpectroscopy
An integrated quality assessment system for Tieguanyin tea based on multi-technical integration of chromatography, spectroscopy, and bioactivity.
Zhenwei Zhang, Jinxin Chu, Hui Yan, Xu Wang, Wanyang Sun, Guoxiang Sun
Published: 202610.1016/j.foodres.2025.118180
Abstract
To comprehensively evaluate the quality of Tieguanyin tea (TGY), this study established an integrated quality evaluation system combining chromatographic and spectroscopic techniques. First, a three-dimensional chromatographic fingerprint (3DCFP) wit…
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