Mao, Y.; Li, H.; Wang, Y.; Fan, K.; Song, Y.; Han, X.; Zhang, J.; Ding, S.; Song, D.; Wang, H.;
et al. Prediction of Tea Polyphenols, Free Amino Acids and Caffeine Content in Tea Leaves during Wilting and Fermentation Using Hyperspectral Imaging. Foods 2022, 11, 2537.
https://doi.org/10.3390/foods11162537
AMA Style
Mao Y, Li H, Wang Y, Fan K, Song Y, Han X, Zhang J, Ding S, Song D, Wang H,
et al. Prediction of Tea Polyphenols, Free Amino Acids and Caffeine Content in Tea Leaves during Wilting and Fermentation Using Hyperspectral Imaging. Foods. 2022; 11(16):2537.
https://doi.org/10.3390/foods11162537
Chicago/Turabian Style
Mao, Yilin, He Li, Yu Wang, Kai Fan, Yujie Song, Xiao Han, Jie Zhang, Shibo Ding, Dapeng Song, Hui Wang,
and et al. 2022. "Prediction of Tea Polyphenols, Free Amino Acids and Caffeine Content in Tea Leaves during Wilting and Fermentation Using Hyperspectral Imaging" Foods 11, no. 16: 2537.
https://doi.org/10.3390/foods11162537
APA Style
Mao, Y., Li, H., Wang, Y., Fan, K., Song, Y., Han, X., Zhang, J., Ding, S., Song, D., Wang, H., & Ding, Z.
(2022). Prediction of Tea Polyphenols, Free Amino Acids and Caffeine Content in Tea Leaves during Wilting and Fermentation Using Hyperspectral Imaging. Foods, 11(16), 2537.
https://doi.org/10.3390/foods11162537
