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

ARTICLE OPEN Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy Mengxuan Xiao 1 , Yingqi Chen1 , Fangling Zheng 1 , Qi An 1 , Mingji Xiao 1 , Huiqiang Wang 1 , Luqing Li1 and Qianying Dai 1 ✉ The quality of green tea changes rapidly due to the oxidation and degradation of polyphenols during storage. Herein, a simple and fast Surface-enhanced Raman spectroscopy (SERS) strategy was established to predict changes in green tea during storage. Raman...