机译:FT-NIR光谱法同时估算红茶的味道质量和味道相关化合物含量
Jiangsu Univ Sch Food &
Biol Engn Zhenjiang 212013 Peoples R China;
Jiangsu Univ Sch Food &
Biol Engn Zhenjiang 212013 Peoples R China;
Jiangsu Univ Sch Food &
Biol Engn Zhenjiang 212013 Peoples R China;
Jiangsu Univ Sch Food &
Biol Engn Zhenjiang 212013 Peoples R China;
Jiangsu Univ Sch Food &
Biol Engn Zhenjiang 212013 Peoples R China;
Jiangsu Univ Sch Food &
Biol Engn Zhenjiang 212013 Peoples R China;
Zhenjiang Jinshan Cuiya Tea Ind Co Ltd Zhenjiang 212021 Peoples R China;
Taste quality; Taste-related components; NIR spectroscopy; Multivariate calibration; Black tea;
机译:FT-NIR光谱法同时估算红茶的味道质量和味道相关化合物含量
机译:FT-NIR光谱法在苹果酒中的应用同时快速测定可溶性固体含量,pH,总酸度和总酯含量
机译:通过微内胆评估红茶的味道相关属性
机译:Theaflavins的化学:红茶的涩味化合物
机译:茶树抗癌化合物的研究:绿茶,红茶和白茶。
机译:FT-NIR光谱法同时估算红茶的风味品质和与风味有关的化合物含量
机译:FT-NIR光谱法同时估计味道质量和味道相关化合物的红茶含量