【序号】: 1 【作者】: Yan, SH 【题名】:Evaluation of the composition and sensory properties of tea using near infrared spectroscopy and principal component analysis 【期刊】:JOURNAL OF NEAR INFRARED SPECTROSCOPY 【年、卷、期、起止页码】: 卷: 13 期: 6 页: 313-325 出版年: 2005 【全文链接】:http://apps.isiknowledge.com/full_record.do?product=UA&search_mode=Refine&qid=2&SID=4BLNFBN5Fn@F8Dhi5lP&page=1&doc=5&colname=WOS