Evaluation of the Composition and Sensory Properties of Tea Using near Infrared Spectroscopy and Principal Component Analysis
2005 ◽
Vol 13
(6)
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pp. 313-325
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2013 ◽
Vol 834-836
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pp. 935-938
2006 ◽
Vol 60
(9)
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pp. 1054-1061
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2013 ◽
Vol 781-784
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pp. 1464-1468
2014 ◽
Vol 989-994
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pp. 4028-4031
2018 ◽
Vol 538
◽
pp. 565-573
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2007 ◽
Vol 79
(4)
◽
pp. 1238-1242
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2018 ◽
Vol 1093
◽
pp. 012008
2018 ◽
Vol 27
(1)
◽
pp. 6-14
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