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Rapid Evaluation Method of Eating Quality Based on Near-Infrared Spectroscopy for Composition and Physicochemical Properties Analysis of Rice Grains

Cheng Weimin,Xu Zhuopin,Fan Shuang,Liu Binmei,Zhang Pengfei,Xia Jiafa,Li Zefu,Wang Yuanlei,Wang Qi,Wu Yuejin

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION（2023）

Cited 6|Views14
Key words
Near-infrared spectroscopy,Composition and physicochemical properties,Rice grains,Eating quality,Nondestructive prediction
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