HIGHLIGHTS
- who: Hanting Zou et al. from the College of Food and Health, Zhejiang Agriculture and Forestry University, No, Wusu Road, Linan District, Hangzhou, China have published the research: Prediction Method of the Moisture Content of Black Tea during Processing Based on the Miniaturized Near-Infrared Spectrometer, in the Journal: Horticulturae 2022, 1170 of /2022/
- what: At present the research on the moisture content of black tea mainly focuses on a single withering step but the research on the rapid detection method of moisture content of black tea applicable to the entire processing stage is ignored . . .
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