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Related Experiment Video

Updated: Mar 31, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements

Published on: June 28, 2016

Monitoring flavour component variation during chilli pepper drying using a colourimetric sensor array and

Jiaying Xu¹, Shanghua Li¹, Zhen Wang²

¹College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.

|March 29, 2026

Summary

No abstract available in PubMed .

Keywords:

Capsicum annuum L Drying process Fusion sensing technology Multi-source data fusion Random forest classification model

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