FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (24): 335-340.doi: 10.7506/spkx1002-6630-20200819-250
• Safety Detection • Previous Articles
WANG Guang, LIU Yu, XIA Lanxin, LI Wei, CHENG Chao
Published:
2021-12-30
CLC Number:
WANG Guang, LIU Yu, XIA Lanxin, LI Wei, CHENG Chao. Feature Waveband Selection and Predictive Modelling for Quantitative Determination of Amylose by Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy[J]. FOOD SCIENCE, 2021, 42(24): 335-340.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200819-250
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