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Updated: Jul 1, 2026

OLIgo Mass Profiling OLIMP of Extracellular Polysaccharides
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使用非侵入性光谱技术和机器学习预测油脂的特性

Ingrid A Moraes1, Sylvio Barbon Junior2, Javier E L Villa3

  • 1Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.

Food research international (Ottawa, Ont.)
|March 14, 2025
PubMed
概括

本研究提出了一种非侵入性光谱方法来分类油脂凝和量化其成分. 这种技术可以准确地识别油剂及其度,确保食品添加剂的质量控制.

关键词:
可食用的食用油.油脂的流失和自由脂肪酸含量.这就是PLSR PLSR.随机的森林 随机的森林结构化 结构化

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