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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Detalles Bibliográficos
Autores principales: Dong, Chunwang, An, Ting, Zhu, Hongkai, Wang, Jinjin, Hu, Bin, Jiang, Yongwen, Yang, Yanqin, Li, Jia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6994467/
https://www.ncbi.nlm.nih.gov/pubmed/32005910
http://dx.doi.org/10.1038/s41598-020-58637-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6994467/
https://www.ncbi.nlm.nih.gov/pubmed/32005910
http://dx.doi.org/10.1038/s41598-020-58637-9

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