Lv3
380 积分 2025-10-16 加入
Protein-tannins binding mode in hydrolyzable tannins-induced protein aggregation
11小时前
已关闭
From machine learning to neuroimaging: a comprehensive review of flavor prediction and recognition techniques
14天前
已完结
Intelligent transformation of the tea industry: Artificial intelligence applications in management, harvesting, and processing
14天前
已完结
A survey of machine learning techniques in flavor prediction and analysis
14天前
已完结
Taste evaluation by NIR spectroscopy and blending strategy of black tea based on GDE3 algorithm
14天前
已关闭
Non-invasive anticipation of infusion taste in fine-manipulated green teas through hyperspectral appearance analysis guided by ECG content
14天前
已完结
Reveaing the dynamic changes of non-volatile metabolites and taste evolution of Duyun Maojian tea during the processing
14天前
已完结
A nondestructive method for determination of green tea quality by hyperspectral imaging
14天前
已完结
Research on hyperspectral timely monitoring model of green tea processing quality based on PSO-LSSVR
14天前
已完结
Formation mechanism analysis of bitterness and astringency during Enshi Yulu green tea processing by metabolomics and sensomics
14天前
已完结
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