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Rapid Sensing of Key Quality Components in Black Tea Fermentation Using Electrical Characteristics Coupled to Variables Selection Algorithms
Based on the electrical characteristic detection technology, the quantitative prediction models of sensory score and physical and chemical quality Index (theaflavins, thearubigins, and theabrownins) were established by using the fermented products of Congou black tea as the research object. The vari...
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| Publicado en: | Sci Rep |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Nature Publishing Group UK
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6994467/ https://ncbi.nlm.nih.gov/pubmed/32005910 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-020-58637-9 |
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