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A Quality Grading Model for Vine Tea Based on Components and Sensory Evaluation
Experimental Techniques and Methods | 更新时间：2026-04-08

    • A Quality Grading Model for Vine Tea Based on Components and Sensory Evaluation

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    • Journal of Instrumental Analysis   Vol. 45, Issue 4, Pages: 843-849(2026)

    • DOI：10.12452/j.fxcsxb.25101802    

      CLC： O657.7;TS207.3

    • Received：18 October 2025，

      Revised：2025-12-15，

      Accepted：14 January 2026，

      Online First：03 February 2026，

      Published：15 April 2026

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  • ZHI Tong-xin,ZHANG Chao-yang,LI Gao-wei,LI Jian-xun,CHEN Hui.A Quality Grading Model for Vine Tea Based on Components and Sensory Evaluation[J].Journal of Instrumental Analysis,2026,45(04):843-849. DOI： 10.12452/j.fxcsxb.25101802.

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