An efficient artificial intelligence algorithm for predicting the sensory quality of green and black teas based on the key chemical indices

作者：Lu Lu, Lu Wang, Lu Wang, Ruyi Liu, Xin‐Qiang Zheng, Xin‐Qiang Zheng, Jian‐Liang Lu, Xinchao Wang, Jian‐Hui Ye · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.138341 · 被引用次数：46 · 研究领域：Tea Polyphenols and Effects、Metabolomics and Mass Spectrometry Studies、Phytoestrogen effects and research