Detecting bioactive compound contents in Dancong tea using VNIR-SWIR hyperspectral imaging and KRR model with a refined feature wavelength method.

MLA

Long, Teng, et al. “Detecting Bioactive Compound Contents in Dancong Tea Using VNIR-SWIR Hyperspectral Imaging and KRR Model with a Refined Feature Wavelength Method.” Food Chemistry, vol. 460, Dec. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.140579.

APA

Long, T., Tang, X., Liang, C., Wu, B., Huang, B., Lan, Y., Xu, H., Liu, S., & Long, Y. (2024). Detecting bioactive compound contents in Dancong tea using VNIR-SWIR hyperspectral imaging and KRR model with a refined feature wavelength method. Food Chemistry, 460, N.PAG. https://doi.org/10.1016/j.foodchem.2024.140579

Chicago

Long, Teng, Xinyu Tang, Changjiang Liang, Binfang Wu, Binshan Huang, Yubin Lan, Haitao Xu, Shaoqun Liu, and Yongbing Long. 2024. “Detecting Bioactive Compound Contents in Dancong Tea Using VNIR-SWIR Hyperspectral Imaging and KRR Model with a Refined Feature Wavelength Method.” Food Chemistry 460 (December): N.PAG. doi:10.1016/j.foodchem.2024.140579.