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Evaluation of the composition and sensory properties of tea using near infrared spectroscopy and principal component analysis

Bibliographic reference Yan, Shou He. Evaluation of the composition and sensory properties of tea using near infrared spectroscopy and principal component analysis. In: Journal of Near Infrared Spectroscopy, Vol. 13, no. 6, p. 313-325 (2005)
Permanent URL http://hdl.handle.net/2078.1/38592