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Published in 2025 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.14385
Abstract: Chlorophyll content during the drying process of tencha, as the precursor of matcha before grinding, is bound up with sensory evaluation of the final product. This study employed a snapshot multispectral technology in conjunction with…
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Keywords:
attention;
chlorophyll estimation;
chlorophyll;
intelligent chlorophyll ... See more keywords