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Spectroscopy and Spectral Analysis, Volume. 37, Issue 4, 1100(2017)

Rapid Quality Evaluation of Anxi Tieguanyin Tea Based on Genetic Algorithm

WANG Bing-yu1,*... SUN Wei-jiang2,3, HUANG Yan2, YU Wen-quan4, WU Quan-jin1, LIN Fu-ming1 and XIA Jin-mei1 |Show fewer author(s)

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[3] [3] Fu X S, Xu L, Yu X P, et al. J. Spectrosc., 2013, 2013.

[4] [4] Ren G X, Wang S P, Ning J M, et al. Food Research International, 2013, 53(2): 822.

[5] [5] Diniz P H G D, Gomes A A, Pistonesi M F, et al. Food Anal Methods, 2014, (7): 1712.

[6] [6] Daiki Ono, Takeshi Bamba, Yuichi Oku, et al. Journal of Bioscience and Bioengineering, 2011, 112(3): 247.

[7] [7] Xu L, Shi PT, Fu XS, et al. J. Spectrosc., 2013, 2013.

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WANG Bing-yu, SUN Wei-jiang, HUANG Yan, YU Wen-quan, WU Quan-jin, LIN Fu-ming, XIA Jin-mei. Rapid Quality Evaluation of Anxi Tieguanyin Tea Based on Genetic Algorithm[J]. Spectroscopy and Spectral Analysis, 2017, 37(4): 1100

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Received: Nov. 10, 2015

Accepted: --

Published Online: Jun. 20, 2017

The Author Email: Bing-yu WANG (570050206@qq.com)

DOI:10.3964/j.issn.1000-0593(2017)04-1100-05

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