Mixed Fuzzy Maximum Entropy Clustering Analysis of FT-NIR Spectra of Tea

[1] Wu X H, Wu B, Sun J, et al. International Journal of Food Properties, 2016, 19: 1016.

[3] Barbin D F, Sun D W, Nixdorf S L, et al. Food Research International, 2014, 61(7): 23.

[4] Cebi N, Yilmaz M T, Sagdic O. Food Chemistry, 2017, 229: 517.

[5] Zhuang X G, Wang L L, Chen Q, et al. Science China Technological Sciences, 2017, 60(1): 84.

[6] Cai J X, Wang Y F, Xi X G, et al. International Journal of Biological Macromolecules, 2015, 78: 439.

[7] Wu X H, Zhu J, Wu B, et al. Computers & Electronics in Agriculture, 2018, 147: 64.

[8] Deng S, Xu Y, Li X, et al. Computers & Electronics in Agriculture, 2015, 118(C): 38.

[9] Li X, Sun C, Luo L, et al. Computers & Electronics in Agriculture, 2015, 112: 28.

[10] Xiong C, Liu C, Pan W, et al. Food Chemistry, 2015, 176: 130.

[11] Xu L, Fu X, Fu H, et al. Journal of Food Quality, 2016, 38(6): 450.

[12] Li C, Guo H, Zong B, et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2019, 206: 254.

[13] Jaiswal P, Jha S N, Kaur J, et al. Food Chemistry, 2018, 238: 209.

[14] Salman A, Shufan E, Sahu R K, et al. Vibrational Spectroscopy, 2016, 83: 17.

[15] Li R P, Mukaidono M. Fuzzy Sets and Systems, 1999, 102(2): 253.

[16] Krishnapuram R, Keller J. IEEE Transactions on Fuzzy Systems, 1993, 1(2): 98.