Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-018-28767-2.pdf
Reference40 articles.
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5. Owuor, P. O. & Obanda, M. The impact of withering temperature on black tea quality. J. Sci. Food Agric. 70, 288–292 (1996).
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