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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| 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 |