Rapid prediction of yellow tea free amino acids with hyperspectral images

Free amino acids are an important indicator of the freshness of yellow tea. This study investigated a novel procedure for predicting the free amino acid (FAA) concentration of yellow tea. It was developed based on the combined spectral and textural features from hyperspectral images. For the purpose...

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Detalles Bibliográficos
Autores principales: Yang, Baohua, Gao, Yuan, Li, Hongmin, Ye, Shengbo, He, Hongxia, Xie, Shenru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6382264/
https://www.ncbi.nlm.nih.gov/pubmed/30785888
http://dx.doi.org/10.1371/journal.pone.0210084

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6382264/
https://www.ncbi.nlm.nih.gov/pubmed/30785888
http://dx.doi.org/10.1371/journal.pone.0210084

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