Spectroscopy and Spectral Analysis, Volume. 36, Issue 9, 2925(2016)

Study on Characteristic Bands Selection of Lamb pH Value Based on Hyperspectral Imaging and Partial Least Squares(PLS)

ZHU Rong-guang1,*... DUAN Hong-wei1, YAO Xue-dong1, QIU Yuan-yuan1, MA Ben-xue1 and XU Cheng-jian2 |Show fewer author(s)
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  • 2[in Chinese]
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    References(6)

    [1] [1] Chen Q, Zhang Y, Zhao J, et al. Analytical Methods, 2013, 5(22): 6382.

    [2] [2] ElMasry G, Sun D W, Allen P. Journal of Food Engineering, 2012, 110(1): 127.

    [3] [3] Wu D, Wang S, Wang N, et al. Food and Bioprocess Technology, 2013, 6(11): 2943.

    [4] [4] Peng Y, Zhang J, Wang W, et al. Journal of Food Engineering, 2011, 102(2): 163.

    [10] [10] Wang W, Li C, Tollner E W, et al. Journal of Food Engineering, 2012, 109(1): 38.

    [11] [11] Kamruzzaman M, ElMasry G, Sun D W, et al. Innovative Food Science & Emerging Technologies, 2012, 16: 218.

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    ZHU Rong-guang, DUAN Hong-wei, YAO Xue-dong, QIU Yuan-yuan, MA Ben-xue, XU Cheng-jian. Study on Characteristic Bands Selection of Lamb pH Value Based on Hyperspectral Imaging and Partial Least Squares(PLS)[J]. Spectroscopy and Spectral Analysis, 2016, 36(9): 2925

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    Paper Information

    Received: Jun. 13, 2015

    Accepted: --

    Published Online: Dec. 26, 2016

    The Author Email: Rong-guang ZHU (rgzh_jd@163.com)

    DOI:10.3964/j.issn.1000-0593(2016)09-2925-05

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