Effect of spreading time on the taste quality of steamed green tea based on E-tongue evaluation and chemometric statistical analysis

作者：Ting Yang, Tuo Zhang, Shimao Fang, Yuqiao Dai, Xueyin Luo, Zhongying Liu, Qin Li, Qiang Shen, Lin Long, Ke Pan, Jie Yin · 发表于：Journal of Food Measurement & Characterization · 年份：2024 · DOI：10.1007/s11694-024-02394-0 · 被引用次数：12 · 研究领域：Tea Polyphenols and Effects、Advanced Chemical Sensor Technologies、Food Quality and Safety Studies