Classification of five Chinese tea categories with different fermentation degrees using visible and near-infrared hyperspectral imaging
Author:
Affiliation:
1. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province, China
Funder
National key Research & Development Plan
Modern Agriculture (tea) Special System of China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1233115
Reference29 articles.
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2. U.S. Food and Drug Administration on modernization of the Nutrition and Supplements Facts labels
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4. Chinese dark teas: Postfermentation, chemistry and biological activities
5. Pattern recognition procedures for differentiation of Green, Black and Oolong teas according to their metal content from inductively coupled plasma atomic emission spectrometry
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