Fusion of spectral and textural data of hyperspectral imaging for glycine content prediction in beef using SFCN algorithms

Y Lv, F Dong, J Cui, J Hao, R Luo, S Wang… - Food Analytical …, 2023 - Springer
Glycine, the simplest free amino acid. It is one of the important factors affecting the flavor of
beef. In this study, a fast and non-destructive method combining near-infrared hyperspectral …
被引用次数：4 相关文章

Fusion of spectral and textural data of hyperspectral imaging for glycine content prediction in beef using SFCN algorithms

Y Lv, F Dong, J Cui, R Luo, S Wang… - 2022 - researchsquare.com
Glycine, the simplest free amino acid, is one of the most important factors affecting the flavor
of beef. In this paper, a fast and non-destructive method combining near-infrared …

Fusion of spectral and textural data of hyperspectral imaging for glycine content prediction in beef using SFCN algorithms.

Y Lv, F Dong, J Cui, J Hao, R Luo, S Wang… - 2022 - cabidigitallibrary.org
Glycine, the simplest free amino acid. It is one of the important factors affecting the flavor of
beef. In this study, a fast and non-destructive method combining near-infrared hyperspectral …

Fusion of Spectral and Textural Data of Hyperspectral Imaging for Glycine Content Prediction in Beef Using SFCN Algorithms.

Y Lv, F Dong, J Cui, J Hao, R Luo… - Food Analytical …, 2023 - search.ebscohost.com
Glycine, the simplest free amino acid. It is one of the important factors affecting the flavor of
beef. In this study, a fast and non-destructive method combining near-infrared hyperspectral …

Fusion of spectral and textural data of hyperspectral imaging for glycine content prediction in beef using SFCN algorithms

Y Lv, F Dong, J Cui, R Luo, S Wang… - 2022 - europepmc.org
Glycine, the simplest free amino acid, is one of the most important factors affecting the flavor
of beef. In this paper, a fast and non-destructive method combining near-infrared …
[PDF] archive.org

[PDF][PDF] Fusion of spectral and textural data of hyperspectral imaging for glycine content prediction in beef using SFCN algorithms

Y Lv, F Dong, J Cui, R Luo, S Wang… - scholar.archive.org
Glycine, the simplest free amino acid, is one of the most important factors affecting the avor
of beef. In this paper, a fast and non-destructive method combining near-infrared …