Research on moisture content detection method during green tea processing based on machine vision and near-infrared spectroscopy technology

Author:

Liu Zhongyuan,Zhang Rentian,Yang Chongshan,Hu Bin,Luo Xin,Li Yang,Dong Chunwang

Funder

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference25 articles.

1. Automated multi-plug filtration cleanup method for analysis of 48 pesticide residues in green tea using liquid chromatography-tandem mass spectrometry;Song;Food Control,2022

2. EGCG binds intrinsically disordered N-terminal domain of p53 and disrupts p53-MDM2 interaction, Nature;Zhao;Communications,2021

3. Nondestructive measurement of moisture content of green tea in primary processing based on diffuse reflectance spectroscopy, Transactions of the Chinese Society of;Li;Agricultural Engineering,2010

4. Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment;Hu;Food Chem.,2018

5. Visual detection of the moisture content of tea leaves with hyperspectral imaging technology;Wei;J. Food Eng.,2019

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