Sensors (Basel, Switzerland)TeaAlgorithmsOdorants
Green-Making Stage Recognition of Tieguanyin Tea Based on Improved MobileNet V3.
Yuyan Huang, Shengwei Xia, Wei Chen, Jian Zhao, Yu Zhou, Yongkuai Chen
Published: 202610.3390/s26020511
Abstract
The green-making stage is crucial for forming the distinctive aroma and flavor of Tieguanyin tea. Current green-making stage recognition relies on tea makers' sensory experience, which is labor-intensive and time-consuming. To address these issues, t…
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