• Spectroscopy and Spectral Analysis
  • Vol. 39, Issue 1, 193 (2019)
LIU Peng1, WU Rui-mei1, YANG Pu-xiang2, LI Wen-jin2..., WEN Jian-ping1, TONG Yang3, HU Xiao3 and AI Shi-rong3|Show fewer author(s)
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  • 1[in Chinese]
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    DOI: 10.3964/j.issn.1000-0593(2019)01-0193-06 Cite this Article
    LIU Peng, WU Rui-mei, YANG Pu-xiang, LI Wen-jin, WEN Jian-ping, TONG Yang, HU Xiao, AI Shi-rong. Study of Sensory Quality Evaluation of Tea Using Computer Vision Technology and Forest Random Method[J]. Spectroscopy and Spectral Analysis, 2019, 39(1): 193 Copy Citation Text show less
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    [4] Dong C, Zhu H, Zhao J, et al. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 2017, 18(6): 544.

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    [10] Fatemeh N, Tomasz S, Dorota K, et al. International Journal of Speech Technology, 2017, 20(2): 239.

    [11] Li Z, Wang R, Ye Z, et al. Fisheries Science, 2017, 83(1): 1.

    [13] Wang L, Chen H, Yan H, et al. International Wound Journal, 2015, 12(5): 590.

    [15] Zliobaite I, Bifet A, Read J, et al. Machine Learning, 2015, 98(3): 455.

    LIU Peng, WU Rui-mei, YANG Pu-xiang, LI Wen-jin, WEN Jian-ping, TONG Yang, HU Xiao, AI Shi-rong. Study of Sensory Quality Evaluation of Tea Using Computer Vision Technology and Forest Random Method[J]. Spectroscopy and Spectral Analysis, 2019, 39(1): 193
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