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Journal: Foods, 2025
Volume: 14
Number: 2938
Article:
Assessment of Tenderness and Anthocyanin Content in Zijuan Tea Fresh Leaves Using Near-Infrared Spectroscopy Fused with Visual Features
Authors:
by
Shuya Chen, Fushuang Dai, Mengqi Guo and Chunwang Dong
Link:
https://www.mdpi.com/2304-8158/14/17/2938
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