Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systems
Author:
Affiliation:
1. State Key Laboratory of Tea Plant Biology and Utilization; Anhui Agricultural University; Hefei China
2. School of Food and Biological Engineering; Jiangsu University; Zhenjiang China
Funder
Program for Changjiang Scholars and Innovative Research Team in University
National Key Research and Development Program of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9371/fullpdf
Reference33 articles.
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4. Hyperspectral imaging to classify and monitor quality of agricultural materials;Mahesh;J Stored Prod Res,2015
5. Rapid and non-invasive detection of fish microbial spoilage by visible and near infrared hyperspectral imaging and multivariate analysis;Cheng;LWT Food Sci Technol,2015
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