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Classification of Tea Quality Levels Using Near-Infrared Spectroscopy Based on CLPSO-SVM

In this paper, we propose a method for classifying tea quality levels based on near-infrared spectroscopy. Firstly, the absorbance spectra of Huangshan Maofeng tea samples were obtained in a wavenumber range of 10,000~4000 cm(−1) using near-infrared spectroscopy. The spectral data were then converte...

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Detalles Bibliográficos
Autores principales: Ding, Yuhan, Yan, Yuli, Li, Jun, Chen, Xu, Jiang, Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180160/
https://www.ncbi.nlm.nih.gov/pubmed/35681408
http://dx.doi.org/10.3390/foods11111658