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Updated: Jan 9, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
10:25

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

Published on: June 28, 2016

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多变量定量预测可溶性固体含量,水分含量和果实性在"恐龙蛋"大白梅通过近红外光谱与交叉参数特征融合和夏普利添加剂基于扩展优化"恐龙蛋"

Yunhai Wang1,2, Zhaoshuai Zhu1, Wulan Mao1

  • 1Agricultural Mechanization Institute, Xinjiang Uygur Autonomous Region Academy of Agricultural Sciences, Urumqi 830091, China.

Foods (Basel, Switzerland)
|December 11, 2025
PubMed
概括

本研究介绍了一种非破坏性质量评估方法,用于质量评估.

关键词:
杏子 梅子 杏子 梅子跨参数的功能是融合的.果实 坚固 坚固 果实 坚固含水量 含水量 含水量接近红外光谱学近红外光谱学含有可溶性固体的内容.

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