Predictive models for sensory score and physicochemical composition of Yuezhou Longjing tea using near-infrared spectroscopy and data fusion-Reference-Cited by-同舟云学术

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Predictive models for sensory score and physicochemical composition of Yuezhou Longjing tea using near-infrared spectroscopy and data fusion

Published:2024-06 Issue: Volume:273 Page:125892
ISSN:0039-9140
Container-title:Talanta
language:en
Short-container-title:Talanta

Author:

Chen Yong,Guo Mengqi,Chen Kai,Jiang Xinfeng,Ding Zezhong^ORCID,Zhang Haowen,Lu Min,Qi Dandan,Dong Chunwang

Publisher

Elsevier BV

Reference35 articles.

1. Establishment of a rapid detection model for the sensory quality and components of Yuezhou Longjing tea using near-infrared spectroscopy;Jia;Lwt,2022

2. Monitoring chlorophyll changes during Tencha processing using portable near-infrared spectroscopy;Liu;Food Chem.,2023

3. Machine learning technique combined with data fusion strategies: a tea grade discrimination platform;Li;Ind. Crop. Prod.,2023

4. Study on the variation law of the main mechanical properties in the processing of longjing tea;Li;Foods,2023

5. Green tea catechins during food processing and storage: a review on stability and detection;Ananingsih;Food Res. Int.,2013

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lightweight CNN combined with knowledge distillation for the accurate determination of black tea fermentation degree;Food Research International;2024-10

2. Accurate Prediction of Tea Catechin Content with Near-Infrared Spectroscopy by Deep Learning Based on Channel and Spatial Attention Mechanisms;Chemosensors;2024-09-11

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