Spectroscopic assessment of flavor-related chemical compounds in fresh tea shoots using deep learning
L. G. Denaro, S.-Y. Lin, C.-y. Huang
This paper develops Y-Net, a deep learning model that estimates 10 tea flavor-related compounds using spectral data from fresh tea shoots, outperforming other models and showing promise for quality monitoring.
bioRxiv · Mar 5, 2024Biochemistry