Cite
MLA Citation
Guangxin Ren et al.. “Cognitive spectroscopy for evaluating Chinese black tea grades (Camellia sinensis): near‐infrared spectroscopy and evolutionary algorithms.” Journal of the science of food and agriculture, vol. 100, 2020, pp. 3950–3959. http://access.bl.uk/ark:/81055/vdc_100103759666.0x000019