Predicting green tea moisture content during roasting by shape feature
Xiaoyong Wang, Bernard Ntezimana, Zhi Yu, Zhang De, Guoqiang Liang, Tao Ding, Ning Yao, Yanchi Wang, Yuqiong Chen, Dejiang Ni
Topics & Concepts
RoastingWater contentMoistureFeature (linguistics)Environmental scienceGreen teaChemistryFood scienceGeologyGeotechnical engineeringOrganic chemistryPhysical chemistryPhilosophyLinguisticsTea Polyphenols and EffectsFood Quality and Safety StudiesSpectroscopy and Chemometric Analyses