Electronic Sensor Technologies in Monitoring Quality of Tea: A Review

Tea, after water, is the most frequently consumed beverage in the world. The fermentation of tea leaves has a pivotal role in its quality and is usually monitored using the laboratory analytical instruments and olfactory perception of tea tasters. Developing electronic sensing platforms (ESPs), in t...

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Detalles Bibliográficos
Autores principales: Gharibzahedi, Seyed Mohammad Taghi, Barba, Francisco J., Zhou, Jianjun, Wang, Min, Altintas, Zeynep
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9138728/
https://www.ncbi.nlm.nih.gov/pubmed/35624658
http://dx.doi.org/10.3390/bios12050356

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9138728/
https://www.ncbi.nlm.nih.gov/pubmed/35624658
http://dx.doi.org/10.3390/bios12050356

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