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[1] Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics
[2]Yan, Liu, Qin Ouyang, et al. Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information
[3] Measurement of non-sugar solids content in Chinese rice wine using near infrared spectroscopy combined with an efficient characteristic variables selection algorithm
[4] NaYF4@Yb,Ho,Au/GO-nanohybrid materials for SERS applications—Pb(II) detection and prediction
[5] Rapid and specific sensing of tetracycline in food using a novel upconversion aptasensor
total80 6/6
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