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Visual Monitoring of Fatty Acid Degradation during Green Tea Storage by Hyperspectral Imaging
The reduction in freshness during green tea storage leads to a reduction in its commercial value and consumer acceptance, which is thought to be related to the oxidation of fatty acids. Here, we developed a novel and rapid method for the assessment of green tea freshness during storage. Hyperspectra...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857679/ https://www.ncbi.nlm.nih.gov/pubmed/36673374 http://dx.doi.org/10.3390/foods12020282 |