Chen-Chen Weng

We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.
Learn More
The quality of tea is mainly attributed to tea polyphenols and caffeine. In this paper, a new strategy for quality evaluation of green tea extracts was explored and verified through qualitative and quantitative analysis of multi-components by single marker (QAMS). Taguchi Design was introduced to evaluate the fluctuations of the relative conversion factors(More)
  • 1