江苏大学主页平台管理系统 ouyangqin--Home-- Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics

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

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

Hits:

Affiliation of Author(s):40700

Journal:LWT

ISSN No.:0023-6438

Translation or Not:no

Pre One:Instrumental intelligent test of food sensory quality as mimic of human panel test combining multiple cross-perception sensors and data fusion

Next One:Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information