Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-018-28767-2.pdf
Reference40 articles.
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3. Obanda, M., Owuor, P. O. & Mang’Oka, R. Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature. Food Chemistry 75, 395–404 (2001).
4. Roberts, E. A. H. The chemistry of tea manufacture. Journal of the Science of Food & Agriculture 9, 381–390 (1958).
5. Owuor, P. O. & Obanda, M. The impact of withering temperature on black tea quality. J. Sci. Food Agric. 70, 288–292 (1996).
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