14 results on '"Zhang, Zhengzhu"'
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2. Evaluation of Dianhong black tea quality using near‐infrared hyperspectral imaging technology
3. Hyperspectral imaging for discrimination of Keemun black tea quality categories: Multivariate calibration analysis and data fusion
4. Cognitive spectroscopy for evaluating Chinese black tea grades (Camellia sinensis): near‐infrared spectroscopy and evolutionary algorithms
5. Qualitative discrimination of Chinese dianhong black tea grades based on a handheld spectroscopy system coupled with chemometrics
6. Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms
7. Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses
8. Rapid prediction of chlorophylls and carotenoids content in tea leaves under different levels of nitrogen application based on hyperspectral imaging
9. Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread
10. Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systems
11. Discrimination of nitrogen fertilizer levels of tea plant (Camellia sinensis) based on hyperspectral imaging
12. High-theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α -glucosidase and pancreatic lipase inhibition and antioxidant activity
13. Tea waste: an effective and economic substrate for oyster mushroom cultivation
14. Dynamic Ultrasound-Assisted Extraction of Catechins and Caffeine in Some Tea Samples
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