Fast Evaluation of Freshness in Crayfish (Prokaryophyllus clarkii) Cased on Near-Infrared Spectroscopy

[3] Hu Y J, Zhang H J, Liang W Q, et al. Journal of AOAC International, 2020, 103(2): 504.

[4] Liu Y, Xia Z Z, Yao L Y, et al. Journal of Food Composition and Analysis, 2019, (84): 103327.

[5] Wang S Y, Zhang J, Cai W S, et al. Chinese Chemical Letters, 2019, 30(5): 1024.

[6] Muncan J, Matovic V, Nikolic S, et al. Talanta, 2020, 206: 120253.

[7] Wang L, Sun D W, Pu H B, et al. Critical Reviews in Food Science and Nutrition, 2017, 57(7): 1524.

[8] Prieto N, Pawluczyk O, Dugan M E R, et al. Applied Spectroscopy, 2017, 71(7): 1403.

[9] Zareef M, Chen Q, Hassan M M, et al. Food Engineering Reviews, 2020, 12: 173.

[10] Grassi S, Alamprese C. Current Opinion in Food Science, 2018, 22: 17.

[11] Kucha C T, Ngadi M. Journal of Food Measurement and Characterization, 2020, 14: 1105.

[12] Xiong Y, Ohashi S, Nakano K, et al. Journal of Food Engineering, 2020, 298: 110417.

[13] Arlot S, Lerasle M. The Journal of Machine Learning Research, 2016, 17(1): 7256.

[14] Liu Y, Wang Y X, Xia Z Z, et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2019, 211: 336.