Determination of Taste Quality of Green Tea Using FT-NIR Spectroscopy and Variable Selection Methods

WU Rui-mei; ZHAO Jie-wen; CHEN Quan-sheng; HUANG Xing-yi

doi:10.3964/j.issn.1000-0593(2011)07-1782-04

Journals >Spectroscopy and Spectral Analysis >Volume 31 >Issue 7 >Page 1782 > Article

Spectroscopy and Spectral Analysis
Vol. 31, Issue 7, 1782 (2011)

Determination of Taste Quality of Green Tea Using FT-NIR Spectroscopy and Variable Selection Methods

WU Rui-mei^1、2、*, ZHAO Jie-wen¹, CHEN Quan-sheng¹, and HUANG Xing-yi¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2011)07-1782-04 Cite this Article

WU Rui-mei, ZHAO Jie-wen, CHEN Quan-sheng, HUANG Xing-yi. Determination of Taste Quality of Green Tea Using FT-NIR Spectroscopy and Variable Selection Methods[J]. Spectroscopy and Spectral Analysis, 2011, 31(7): 1782 Copy Citation Text

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References

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