Rapid Characterization of Black Tea Taste Quality Using Miniature NIR Spectroscopy and Electronic Tongue Sensors

The taste of tea is one of the key indicators in the evaluation of its quality and is a key factor in its grading and market pricing. To objectively and digitally evaluate the taste quality of tea leaves, miniature near-infrared (NIR) spectroscopy and electronic tongue (ET) sensors are considered ef...

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Detalles Bibliográficos
Autores principales: Ren, Guangxin, Zhang, Xusheng, Wu, Rui, Yin, Lingling, Hu, Wenyan, Zhang, Zhengzhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9855879/
https://www.ncbi.nlm.nih.gov/pubmed/36671927
http://dx.doi.org/10.3390/bios13010092

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9855879/
https://www.ncbi.nlm.nih.gov/pubmed/36671927
http://dx.doi.org/10.3390/bios13010092

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