Spectral Fingerprinting of Tencha Processing: Optimising the Detection of Total Free Amino Acid Content in Processing Lines by Hyperspectral Analysis
The quality and flavor of tea leaves are significantly influenced by chemical composition, with the content of free amino acids serving as a key indicator for assessing the quality of Tencha. Accurately and quickly measuring free amino acids during tea processing is crucial for monitoring and optimi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/23/3862 |
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