1. Establishment of a rapid detection model for the sensory quality and components of Yuezhou Longjing tea using near-infrared spectroscopy;J Jia;Lwt,2022
2. Monitoring chlorophyll changes during Tencha processing using portable near-infrared spectroscopy;L H Liu;Food Chemistry,2023
3. Machine learning technique combined with data fusion strategies: A tea grade discrimination platform;Q Q Li;Industrial Crops and Products,2023
4. Study on the Variation Law of the Main Mechanical Properties in the Processing of Longjing Tea;C Li;Foods,2023
5. The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions;N Donlao;Lwt,2019