An improved 3D-SwinT-CNN network to evaluate the fermentation degree of black tea
Fengle Zhu, Jian Wang, Yuqian Zhang, Jiang Shi, Mengzhu He, Zhangfeng Zhao
Topics & Concepts
Black teaDegree (music)Food scienceComputer scienceTraditional medicineChemistryPhysicsMedicineAcousticsTea Polyphenols and EffectsSpectroscopy and Chemometric AnalysesFood Quality and Safety Studies