Classification of Teas Using Different Feature Extraction Methods from Signals of a Lab-Made Electronic Nose
Author:
Affiliation:
1. Bioelectronics Section, Department of Electrical Engineering, CINVESTAV-IPN, Mexico City 07360, Mexico
Publisher
MDPI
Link
https://www.mdpi.com/2673-4591/48/1/20/pdf
Reference19 articles.
1. Ponce, M.d.V., Cina, M., López, C., and Cerutti, S. (2023). Polyurethane Foam as a Novel Material for Ochratoxin A Removal in Tea and Herbal Infusions–A Quantitative Approach. Foods, 12.
2. Tang, G.Y., Meng, X., Gan, R.Y., Zhao, C.N., Liu, Q., Feng, Y.B., Li, S., Wei, X.L., Atanasov, A.G., and Corke, H. (2019). Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review. Int. J. Mol. Sci., 20.
3. Review on herbal tea as a functional food: Classification, active compounds, biological activity, and industrial status;Liu;J. Future Foods,2023
4. Understanding the aroma diversity of Dancong tea (Camellia sinensis) from the floral and honey odors: Relationship between volatile compounds and sensory characteristics by chemometrics;Chen;Food Control,2022
5. Phytochemical Analysis and Antioxidant Activity of Eight Cultivars of Tea (Camellia sinensis) and Rapid Discrimination with FTIR Spectroscopy and Pattern Recognition Techniques;Yousefbeyk;Pharm. Sci.,2023
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