首页|University of Nottingham Reports Findings in Machine Learning [Development of analytical 'aroma wheels' for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during 'Chine se tea ceremony' with ...]
University of Nottingham Reports Findings in Machine Learning [Development of analytical 'aroma wheels' for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during 'Chine se tea ceremony' with ...]
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NETL
NSTL
By a News Reporter-Staff News Editor at Robotics & Machine Learning Daily News Daily News – New research on Machine Learning is the subject of a report. According to news originating from Loughborough, United K ingdom, by NewsRx correspondents, research stated, “The flavour of tea as a worl dwide popular beverage has been studied extensively. This study aimed to apply e stablished flavour analysis techniques (GC-MS, GC-O-MS and APCI-MS/MS) in innova tive ways to characterise the flavour profile of oolong tea infusions for two ty pes of oolong tea (type A- Shuixian, type B- Rougui).”
NETL
NSTL
