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[1] Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms
[2] Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information
[3] Intelligent sensing sensory quality of Chinese rice wine using near infrared spectroscopy and nonlinear tools
[4] Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics
[5]Yan, Liu, Qin Ouyang, et al. Instrumental intelligent test of food sensory quality as mimic of human panel test combining multiple cross-perception sensors and data fusion
[6] Measurement of non-sugar solids content in Chinese rice wine using near infrared spectroscopy combined with an efficient characteristic variables selection algorithm
[7] NaYF4@Yb,Ho,Au/GO-nanohybrid materials for SERS applications—Pb(II) detection and prediction
[8] Real-time monitoring of process parameters in rice wine fermentation by a portable spectral analytical system combined with multivariate analysis
total68 5/5
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