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Cognitive spectroscopy for evaluating Chinese black tea grades (Camellia sinensis): near-infrared spectroscopy and evolutionary algorithms.

Guangxin RenYemei SunMenghui LiJingming NingZheng-Zhu Zhang
Published in: Journal of the science of food and agriculture (2020)
The overall results demonstrated that cognitive spectroscopy could be utilized as a rapid strategy to identify Chinese black tea grades. © 2020 Society of Chemical Industry.
Keyphrases
  • high resolution
  • single molecule
  • machine learning
  • solid state
  • gene expression
  • dna methylation