Estimation of the sensory properties of black tea samples using non-destructive near-infrared spectroscopy sensors

JOSE ANTONIO ENTRENAS ANGULODOLORES PÉREZ MARÍN2026-01-292026-01-29202210.1016/j.foodcont.2022.1092602-s2.0-85134774914https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/35234BiotechnologyFood ScienceEstimation of the sensory properties of black tea samples using non-destructive near-infrared spectroscopy sensorsresearch article