• Spectroscopy and Spectral Analysis
  • Vol. 40, Issue 11, 3549 (2020)
Cheng-ke WANG*, Ze-xiang ZHANG, Xiao-wei HUANG, Xiao-bo ZOU, Zhi-huang LI, and Ji-yong SHI
Author Affiliations
  • School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, Zhenjiang 212013, China
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    DOI: 10.3964/j.issn.1000-0593(2020)11-3549-07 Cite this Article
    Cheng-ke WANG, Ze-xiang ZHANG, Xiao-wei HUANG, Xiao-bo ZOU, Zhi-huang LI, Ji-yong SHI. Detection of Component Content Changes During Tofu Formation Based on Hyperspectral Imaging Technology[J]. Spectroscopy and Spectral Analysis, 2020, 40(11): 3549 Copy Citation Text show less
    References

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    [5] K Coutts F, P Murray, A Polak et al. IET Image Processing, 13, 1152(2019).

    [6] J Oblitas, N Vásquez, C Magán et al. Journal of Food Engineering, 219, 8(2018).

    [8] S Munera, J Blasco, M Amigo J et al. Biosystems Engineering, 182, 54(2019).

    [9] W Cheng, D-W Sun, H Pu et al. LWT—Food Science and Technology, 72, 329(2016).

    Cheng-ke WANG, Ze-xiang ZHANG, Xiao-wei HUANG, Xiao-bo ZOU, Zhi-huang LI, Ji-yong SHI. Detection of Component Content Changes During Tofu Formation Based on Hyperspectral Imaging Technology[J]. Spectroscopy and Spectral Analysis, 2020, 40(11): 3549
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