• Spectroscopy and Spectral Analysis
  • Vol. 42, Issue 4, 1299 (2022)
Ji-yong SHI*, Chuan-peng LIU, Zhi-hua LI, Xiao-wei HUANG, Xiao-dong ZHAI, Xue-tao HU, Xin-ai ZHANG, Di ZHANG, and Xiao-bo ZOU*;
Author Affiliations
  • School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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    DOI: 10.3964/j.issn.1000-0593(2022)04-1299-07 Cite this Article
    Ji-yong SHI, Chuan-peng LIU, Zhi-hua LI, Xiao-wei HUANG, Xiao-dong ZHAI, Xue-tao HU, Xin-ai ZHANG, Di ZHANG, Xiao-bo ZOU. Detection of Low Chromaticity Difference Foreign Matters in Soy Protein Meat Based on Hyperspectral Imaging Technology[J]. Spectroscopy and Spectral Analysis, 2022, 42(4): 1299 Copy Citation Text show less
    References

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    [8] L S Oliveira, B G Botelho, N Reis et al. Food Chemistry, 181, 31(2015).

    [11] C E Heckler. Technometrics, 47, 517(2005).

    [12] M L Rodriguez-Mendez, S S Mohtasebi, M Ghasemi-Varnamkhasti et al. Talanta, 89, 286(2012).

    [14] Xiaobo Zou, Tingting Shen, Yahui Li et al. Food Analytical Methods, 10, 1034(2017).

    Ji-yong SHI, Chuan-peng LIU, Zhi-hua LI, Xiao-wei HUANG, Xiao-dong ZHAI, Xue-tao HU, Xin-ai ZHANG, Di ZHANG, Xiao-bo ZOU. Detection of Low Chromaticity Difference Foreign Matters in Soy Protein Meat Based on Hyperspectral Imaging Technology[J]. Spectroscopy and Spectral Analysis, 2022, 42(4): 1299
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