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Updated: Feb 28, 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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使用可见光和近红外光谱学与可解释机器学习进行牛肉新鲜度的非破坏性评估

Ruoxin Chen1, Wei Ning1, Xufen Xie2

  • 1College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Foods (Basel, Switzerland)
|February 27, 2026
PubMed
概括

这项研究引入了一种使用可见光和近红外光谱学与机器学习的新方法,以准确评估牛肉的新鲜度. 该方法确定了用于预测质量指标的关键波长,确保消费者获得更安全,更高质量的牛肉.

关键词:
这是PSOGAGA.这就是 SHAP SHAP 的意思.在Vis-NIR光谱学中使用NIR光谱.牛肉的新鲜感牛肉的新鲜感功能选择 功能选择

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