An efficient artificial intelligence algorithm for predicting the sensory quality of green and black teas based on the key chemical indices
Lu Lu, Lu Wang, Ruyi Liu, Yingbin Zhang, Xin‐Qiang Zheng, Jian‐Liang Lu, Xinchao Wang, Jian‐Hui Ye, Jian‐Hui Ye
Topics & Concepts
Black teaGreen teaCaffeineRandom forestCatechinChemistryMathematicsSensory systemFood scienceArtificial intelligenceMachine learningComputer scienceBiologyPolyphenolAntioxidantNeuroscienceEndocrinologyBiochemistryTea Polyphenols and EffectsMetabolomics and Mass Spectrometry StudiesPhytoestrogen effects and research