Cite
HARVARD Citation
Zou, Y. et al. (2020). A high‐precision method evaluating color quality of Sichuan Dark Tea based on colorimeter combined with multi‐layer perceptron. Journal of food process engineering. p. n/a. [Online].
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Zou, Y. et al. (2020). A high‐precision method evaluating color quality of Sichuan Dark Tea based on colorimeter combined with multi‐layer perceptron. Journal of food process engineering. p. n/a. [Online].