Spectroscopy and Spectral Analysis, Volume. 36, Issue 11, 3536(2016)
Discrimination of Varieties of Cabbage with Near Infrared Spectra Based on Principal Component Analysis and Successive Projections Algorithm
[1] [1] Monti L L, Bustamante C A, Osorio S, et al. Food Chemistry, 2016, 190: 879.
[2] [2] Heras-Roger J, Díaz-Romero C, Darias-Martín J. Food Chemistry, 2016, 196: 1224.
[3] [3] Jakobek L, Barron A R. Journal of Food Composition and Analysis, 2016, 45: 9.
[6] [6] Miskelly D M, Wrigley C W. Identification of Varieties of Food Grains: Elsevier, 2016.
[8] [8] Mazivila S J, de Santana F B, Mitsutake H, et al. Fuel, 2015, 142: 222.
[9] [9] Cheng J, Sun D. LWT-Food Science and Technology, 2015, 63(2): 892.
Get Citation
Copy Citation Text
LUO Wei, DU Yan-zhe, ZHANG Hai-liang. Discrimination of Varieties of Cabbage with Near Infrared Spectra Based on Principal Component Analysis and Successive Projections Algorithm[J]. Spectroscopy and Spectral Analysis, 2016, 36(11): 3536
Received: Feb. 3, 2016
Accepted: --
Published Online: Dec. 30, 2016
The Author Email: