Simultaneous Identification of Wheat Origin and Drying Degree Using Near-Infrared and Mid-Infrared Fusion Techniques

ZOU Xiao-bo; FENG Tao; ZHENG Kai-yi; SHI Ji-yong; HUANG Xiao-wei; SUN Yue

doi:10.3964/j.issn.1000-0593(2019)05-1445-06

Journals >Spectroscopy and Spectral Analysis >Volume 39 >Issue 5 >Page 1445 > Article

Spectroscopy and Spectral Analysis
Vol. 39, Issue 5, 1445 (2019)

Simultaneous Identification of Wheat Origin and Drying Degree Using Near-Infrared and Mid-Infrared Fusion Techniques

ZOU Xiao-bo^*, FENG Tao, ZHENG Kai-yi, SHI Ji-yong, HUANG Xiao-wei, and SUN Yue

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[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2019)05-1445-06 Cite this Article

ZOU Xiao-bo, FENG Tao, ZHENG Kai-yi, SHI Ji-yong, HUANG Xiao-wei, SUN Yue. Simultaneous Identification of Wheat Origin and Drying Degree Using Near-Infrared and Mid-Infrared Fusion Techniques[J]. Spectroscopy and Spectral Analysis, 2019, 39(5): 1445 Copy Citation Text

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References

[3] Machadojr J C, Faria M A, Ferreiraimpl V O, et al. Talanta, 2018, 180: 69.

[12] Hell J, Prckle R M, Danne R L, et al. Food Control, 2016, 60(5): 365.

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