Identification of tea from different regions using X-ray fluorescence

Guang Pu Xue Yu Guang Pu Fen Xi/Spectroscopy and Spectral Analysis

Volumn 29, Issue 3, 2009, Pages 837-839

  Rao, Xiu Qin ^a   Ying, Yi Bin ^a   Huang, Hai Bo ^a   Shi, Zhou ^b   Zhou, Lian Qing ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Pattern recognition; Tea; X ray fluorescence technique

Indexed keywords

FLUORESCENCE; HEAVY METALS; PATTERN RECOGNITION; RADON;

DIFFERENT ORIGINS; HANGZHOU; MAHALANOBIS DISTANCES; PATTERN RECOGNITION TECHNIQUES; PRINCIPAL COMPONENTS; SPECTRAL DATUM; TEA; TEA SAMPLES; X-RAY FLUORESCENCE TECHNIQUE; X-RAY FLUORESCENCES; X-RAY SPECTROMETERS; ZHEJIANG PROVINCE OF CHINAS;

X RAYS;

HEAVY METAL;

ARTICLE; CHEMISTRY; CLASSIFICATION; FOOD ANALYSIS; METHODOLOGY; PRINCIPAL COMPONENT ANALYSIS; SPECTROMETRY; TEA;

CAMELLIA SINENSIS; FOOD ANALYSIS; METALS, HEAVY; PRINCIPAL COMPONENT ANALYSIS; SPECTROMETRY, X-RAY EMISSION; TEA;

EID: 61949286793     PISSN: 10000593     EISSN: None     Source Type: Journal    
DOI: 10.3964/j.issn.1000-0593(2009)03-0837-03     Document Type: Article

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