Visualization research of moisture content in leaf lettuce leaves based on WT-PLSR and hyperspectral imaging technology
Author:
Affiliation:
1. School of Electrical and Information Engineering of Jiangsu University; Zhenjiang 212013 China
2. Key Laboratory of Modern Agricultural Equipment and Technology, Ministry of Education; Jiangsu University; Zhenjiang 212013 China
Funder
National Natural Science
Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
Six Talent Peaks Project (Jiangsu Province)
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12647/fullpdf
Reference22 articles.
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2. Classification of organic beef freshness using VNIR hyperspectral imaging;Crichton;Meat Science,2017
3. Calcium biofortification and bioaccessibility in soilless “baby leaf” vegetable production;D'Imperio;Food Chemistry,2016
4. Detection of green pea adulteration in pistachio nut granules by using Raman hyperspectral imaging;Eksi-Kocak;European Food Research and Technology,2016
5. Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef;Elmasry;Journal of Food Engineering,2012
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