1. Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process;Chen Y. S.;Journal of Bioscience and Bioengineering,2010
2. Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods;Fagnani R.;International Journal of Dairy Technology,2022
3. Preventive effect of Yong Chuan Xiu Ya on gastric injury in SD-RTS;Fu L. P.;Journal of Xuzhou Institute of Technology,2014
4. Effects of variable selection and processing of NIR and ATR-IR spectra on the prediction of extractive content in Eucalyptus bosistoana heartwood;Ghaziri A. E.;Chemometrics and Intelligent Laboratory Systems,2015
5. Sensory evaluation method of tea, GB/T 23776;Gong S. Y.,2018