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Wu T-H, Tung I-C, Hsu H-C, Kuo C-C, Chang J-H, Chen S, Tsai C-Y, Chuang Y-K. Quantitative Analysis and Discrimination of Partially Fermented Teas from Different Origins Using Visible/Near-Infrared Spectroscopy Coupled with Chemometrics. Sensors. 2020; 20(19):5451. https://doi.org/10.3390/s20195451

Wu, Tsung-Hsin, I-Chun Tung, Han-Chun Hsu, Chih-Chun Kuo, Jenn-How Chang, Suming Chen, Chao-Yin Tsai, and Yung-Kun Chuang. 2020. "Quantitative Analysis and Discrimination of Partially Fermented Teas from Different Origins Using Visible/Near-Infrared Spectroscopy Coupled with Chemometrics" Sensors 20, no. 19: 5451. https://doi.org/10.3390/s20195451

Wu, T.-H., Tung, I.-C., Hsu, H.-C., Kuo, C.-C., Chang, J.-H., Chen, S., Tsai, C.-Y., & Chuang, Y.-K. (2020). Quantitative Analysis and Discrimination of Partially Fermented Teas from Different Origins Using Visible/Near-Infrared Spectroscopy Coupled with Chemometrics. Sensors, 20(19), 5451. https://doi.org/10.3390/s20195451