江苏大学主页平台管理系统 ouyangqin--Home-- Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information

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欧阳琴

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

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Affiliation of Author(s):40700

Journal:SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

ISSN No.:1386-1425

Translation or Not:no

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