APA (7th ed.) Citation

Ding, Y., Yan, Y., Li, J., Chen, X., & Jiang, H. (2022). Classification of Tea Quality Levels Using Near-Infrared Spectroscopy Based on CLPSO-SVM. Foods, 11(11), 1658. https://doi.org/10.3390/foods11111658

Chicago Style (17th ed.) Citation

Ding, Yuhan, Yuli Yan, Jun Li, Xu Chen, and Hui Jiang. "Classification of Tea Quality Levels Using Near-Infrared Spectroscopy Based on CLPSO-SVM." Foods 11, no. 11 (2022): 1658. https://doi.org/10.3390/foods11111658.

MLA (9th ed.) Citation

Ding, Yuhan, et al. "Classification of Tea Quality Levels Using Near-Infrared Spectroscopy Based on CLPSO-SVM." Foods, vol. 11, no. 11, 2022, p. 1658, https://doi.org/10.3390/foods11111658.