Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information
Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information
作者
关键词
Black tea, Visible-near infrared spectroscopy, Color, Sensory quality, Multivariate calibration
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