Quantitative analysis and discrimination of partially fermented teas from different origins using visible/near-infrared spectroscopy coupled with chemometrics

Wu, T.-HT.-HWuTung, I.-CI.-CTungHsu, H.-CH.-CHsuKuo, C.-CC.-CKuoChang, J.-HJ.-HChangSUMING CHENTsai, C.-YC.-YTsaiChuang, Y.-K.Y.-K.Chuang2021-02-202021-02-202020https://www.scopus.com/inward/record.uri?eid=2-s2.0-85091456133&doi=10.3390%2fs20195451&partnerID=40&md5=0c2b8894ae8a59187fcbe3c538ce20f4https://scholars.lib.ntu.edu.tw/handle/123456789/549111Quantitative analysis and discrimination of partially fermented teas from different origins using visible/near-infrared spectroscopy coupled with chemometricsjournal article10.3390/s201954512-s2.0-85091456133