基于近红外光谱的婺源绿茶感官品质评价
俞素琴, 杨玉璞, 张处平, 董春旺, 祁丹丹, 杨崇山
Sensory quality evaluation of Wuyuan green tea based on near-infrared spectroscopy
YU Suqin, YANG Yupu, ZHANG Chuping, DONG Chunwang, QI Dandan, YANG Chongshan
食品与发酵工业
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2024, (20): 286
-293
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DOI: 10.13995/j.cnki.11-1802/ts.037906
