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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2020
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| Materias: | |
| 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 |