• Spectroscopy and Spectral Analysis
  • Vol. 32, Issue 11, 2971 (2012)
ZHOU Xiao-fen1、2、*, YE Yang1, ZHOU Zhu-ding3, and QIAN Yuan-feng1、2
Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
  • 3[in Chinese]
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    DOI: 10.3964/j.issn.1000-0593(2012)11-2971-05 Cite this Article
    ZHOU Xiao-fen, YE Yang, ZHOU Zhu-ding, QIAN Yuan-feng. Study on Quality Evaluation of Dafo Longjing Tea Based on Near Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2012, 32(11): 2971 Copy Citation Text show less
    References

    [3] He W, Zhou J, Cheng H, et al. Spectrochimica Acta, 2012, 86(2): 399.

    [4] He Y, Li X L, Deng X F. Journal of Food Engineering, 2007, 79(4): 1238.

    [5] Tan S M, Luo R M, Zhou Y P, et al. Journal of Chemometrics, 2011, 26(2): 34.

    [7] Sinija V R, Mishra H N. LWT-Food Science and Technology, 2009, 42(5): 998.

    [8] Cheng Q S, Zhao J W, Chaitep S, et al. Food Chemistry, 2009, 113(4): 1272.

    [10] Sinija V R, Mishra H N. LWT-Food Science and Technology, 2009, 42(5): 998.

    [13] Li X, He Y, Wu C Q, et al. Journal of Food Engineering, 2007, 82(3): 316.

    ZHOU Xiao-fen, YE Yang, ZHOU Zhu-ding, QIAN Yuan-feng. Study on Quality Evaluation of Dafo Longjing Tea Based on Near Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2012, 32(11): 2971
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