• Acta Optica Sinica
  • Vol. 29, Issue 2, 533 (2009)
Zhao Xiaohui*, Nie Zhichu, Zhang Lianshui, Zhang Rongxiang, and Li Xiaowei
Author Affiliations
  • [in Chinese]
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    Zhao Xiaohui, Nie Zhichu, Zhang Lianshui, Zhang Rongxiang, Li Xiaowei. Study on Tea and its Principal Components by Infrared Spectroscopy[J]. Acta Optica Sinica, 2009, 29(2): 533 Copy Citation Text show less
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    [8] Luypaert J, Zhang M H, Massart D L. Feasibility study for the use of near infrared spectroscopy in the qualitative and quantitative of green tea, Camellia sinensis[J]. Analytica Chimica Acta, 2003, 478(2): 303~312

    [9] Gong Jiashun, Liu Peiying, Liu Qinjin et al.. Determination of quality-related constituents of tea drink by near infrared spectroscopy[J]. Food Science, 2004, 25(2): 135~138

    [10] Sun Yaoguo, Lin Min, Lü Jin et al.. Determination of the contents of free Amino acids, Caffeine and tea polyphenols in green tea by Fourier transform near infrared spectroscopy[J]. Chin. J. Spectroscopy Laboratory, 2004, 21(5): 940~943

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    Zhao Xiaohui, Nie Zhichu, Zhang Lianshui, Zhang Rongxiang, Li Xiaowei. Study on Tea and its Principal Components by Infrared Spectroscopy[J]. Acta Optica Sinica, 2009, 29(2): 533
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