Application of infrared spectroscopy to the assessment of authenticity of tea.
暂无分享,去创建一个
K. Volka | O. Mestek | K Volka | G Budínová | D Vlácil | O Mestek | D. Vláčil | G. Budínová
[1] F. Pablos,et al. Classification of tea samples by their chemical composition using discriminant analysis. , 1996, Talanta.
[2] Freddy C. Adams,et al. Classification of Chinese Tea Samples According To Origin and Quality By Principal Component Techniques , 1987 .
[3] Donald H. Palmer. Multivariate analysis of flavour terms used by experts and non-experts for describing teas , 1974 .
[4] G. Kateman,et al. Quality control in analytical chemistry , 1981 .