Prediction of Tea Polyphenols, Free Amino Acids and Caffeine Content in Tea Leaves during Wilting and Fermentation Using Hyperspectral Imaging

The withering and fermentation degrees are the key parameters to measure the processing technology of black tea. The traditional methods to judge the degree of withering and fermentation are time-consuming and inefficient. Here, a monitoring model of the biochemical components of tea leaves based on...

Descripción completa

Detalles Bibliográficos
Autores principales: Mao, Yilin, Li, He, Wang, Yu, Fan, Kai, Song, Yujie, Han, Xiao, Zhang, Jie, Ding, Shibo, Song, Dapeng, Wang, Hui, Ding, Zhaotang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407140/
https://www.ncbi.nlm.nih.gov/pubmed/36010536
http://dx.doi.org/10.3390/foods11162537

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407140/
https://www.ncbi.nlm.nih.gov/pubmed/36010536
http://dx.doi.org/10.3390/foods11162537

Ejemplares similares