Identification of tea varieties by mid‐infrared diffuse reflectance spectroscopy coupled with a possibilistic fuzzy c‐means clustering with a fuzzy covariance matrix-Reference-Cited by-同舟云学术

Identification of tea varieties by mid‐infrared diffuse reflectance spectroscopy coupled with a possibilistic fuzzy c‐means clustering with a fuzzy covariance matrix

Published:2019-10-31 Issue:8 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Wu Xiaohong¹^ORCID,Zhou Jing¹,Wu Bin²,Sun Jun¹^ORCID,Dai Chunxia¹³^ORCID

Affiliation:

1. School of Electrical and Information Engineering, Jiangsu University Zhenjiang China

2. Department of Information Engineering, Chuzhou Vocational Technology College Chuzhou China

3. School of Food and Biological Engineering, Jiangsu University Zhenjiang China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13298

Reference60 articles.

1. Differentiation of Bovine, Porcine, and Fish Gelatins by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIRS) Coupled with Pattern Recognition

2. Near-infrared spectroscopy as a rapid method for evaluation physicochemical changes of stored soybeans

3. Using FTIR spectra and pattern recognition for discrimination of tea varieties

4. Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea

5. Metabolite Profiling of 14 Wuyi Rock Tea Cultivars Using UPLC-QTOF MS and UPLC-QqQ MS Combined with Chemometrics

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