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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.
Ouyang, Qin; Liu, Yan; Chen, Quansheng; Zhang, Zhengzhu; Zhao, Jiewen; Guo, Zhiming; Gu, Hang.
Afiliação
  • Ouyang Q; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, PR China.
  • Liu Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
  • Chen Q; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, PR China. Electronic address: qschen@ujs.edu.cn.
  • Zhang Z; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, PR China. Electronic address: zzz@ahau.edu.cn.
  • Zhao J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
  • Guo Z; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
  • Gu H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
Spectrochim Acta A Mol Biomol Spectrosc ; 180: 91-96, 2017 Jun 05.
Article em En | MEDLINE | ID: mdl-28279828
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá / Espectroscopia de Luz Próxima ao Infravermelho Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá / Espectroscopia de Luz Próxima ao Infravermelho Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2017 Tipo de documento: Article