• Spectroscopy and Spectral Analysis
  • Vol. 42, Issue 11, 3631 (2022)
You-rui SUN1,*, Mei GUO1,*, Gui-shan LIU1,1; *;, Nai-yun FAN1,1; *;..., Hao-nan ZHANG2,2;, Yue LI1,1;, Fang-ning PU2,2;, Shi-hu YANG1,1; and Hao WANG2,2;|Show fewer author(s)
Author Affiliations
  • 11. College of Food and Wine, Ningxia University, Yinchuan 750021, China
  • 22. School of Physics and Electronic-Electrical Engineering, Ningxia University, Yinchuan 750021, China
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    DOI: 10.3964/j.issn.1000-0593(2022)11-3631-06 Cite this Article
    You-rui SUN, Mei GUO, Gui-shan LIU, Nai-yun FAN, Hao-nan ZHANG, Yue LI, Fang-ning PU, Shi-hu YANG, Hao WANG. Fusion of Visible Near-Infrared (VNIR) Hyperspectral Imaging and Texture Feature for Prediction of Total Phenolics Content in Tan Mutton[J]. Spectroscopy and Spectral Analysis, 2022, 42(11): 3631 Copy Citation Text show less
    References

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    [9] Moran Aisling, Ryan Lisa, C Wootton-Beard Peter. Food Research International, 44, 217(2011).

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    [14] Y Y Li, W S Wei, X C Zheng et al. Meat Science, 149, 55(2019).

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    You-rui SUN, Mei GUO, Gui-shan LIU, Nai-yun FAN, Hao-nan ZHANG, Yue LI, Fang-ning PU, Shi-hu YANG, Hao WANG. Fusion of Visible Near-Infrared (VNIR) Hyperspectral Imaging and Texture Feature for Prediction of Total Phenolics Content in Tan Mutton[J]. Spectroscopy and Spectral Analysis, 2022, 42(11): 3631
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