Classification of oolong tea varieties based on hyperspectral imaging technology and BOSS‐LightGBM model
Author:
Affiliation:
1. School of Electrical and Information EngineeringJiangsu University Zhenjiang China
2. School of Food and Biological EngineeringJiangsu University Zhenjiang China
Funder
Government of Jiangsu Province
Jiangsu University
Priority Academic Program Development of Jiangsu Higher Education Institutions
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13289
Reference24 articles.
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4. Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas
5. A bootstrapping soft shrinkage approach for variable selection in chemical modeling
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