江苏大学主页平台管理系统 ouyangqin--Home-- Assessment of matcha sensory quality using hyperspectral microscope imaging technology

Language : English

欧阳琴

Home

Scientific Research: Research Field; Paper Publications; Patents; Published Books; Research Projects

Teaching Research: Teaching Resources; Teaching Information; Teaching Achievement

Awards and Honours

Enrollment Information

Student Information

My Album

Blog

Recommended Ph.D.Supervisor
Recommended MA Supervisor

MOBILE Version

Paper Publications

Current position: Home > Scientific Research > Paper Publications

Assessment of matcha sensory quality using hyperspectral microscope imaging technology

Hits:

Journal:LWT - Food Science and Technology

Indexed by:SCI

Document Type:Journal Paper

Translation or Not:no

Date of Publication:2020-03-07

Included Journals:SCI

Date of Publication:2020-03-07

Pre One:Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics

Next One:Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms