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Journal: FoodsVolume: 14Number: 2938
Article: Assessment of Tenderness and Anthocyanin Content in Zijuan Tea Fresh Leaves Using Near-Infrared Spectroscopy Fused with Visual Features
- Authors:
- Shuya Chen1,2,†,
- Fushuang Dai3,† and
- Mengqi Guo1,*
- et al.
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