HIGHLIGHTS
- who: Yilin Mao et al. from the Research Institute, Qingdao Agricultural University, Qingdao, China have published the research work: Prediction of Tea Polyphenols, Free Amino Acids and Caffeine Content in Tea Leaves during Wilting and Fermentation Using Hyperspectral Imaging, in the Journal: Foods 2022, 11, 2537. of 15/06/2022
- what: The model proposed in this study can improve the monitoring efficiency of the biochemical components of and provide a basis for the intelligent judgment of the withering and fermentation degrees in the process of black processing. In this study, a hyperspectral imaging system was . . .
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