Establishment of an Evaluation Model for Color of Yellow Tea Based on Color Difference and Analysis of Key Pigments
WANG Jing, GAO Jing, LIU Sitong, WANG Fang, DAI Qianying, XU Yongquan, YIN Junfeng
FOOD SCIENCE . 2017, (17): 145 -150 .  DOI: 10.7506/spkx1002-6630-201717024