Pattern Recognition of Near-Infrared Spectroscopy for Non-Destructive Discrimination of Oranges Based on Taste Index

Pattern Recognition of Near-Infrared Spectroscopy for Non-Destructive Discrimination of Oranges Based on Taste Index

In recent years, application of near-infrared spectroscopy (NIR) as a non-destructive technique combined with chemometric methods has been widely noticed for quality assessment of food and agricultural products. In chemometric methods, quality analyses are important issues which could be related to...

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Bibliographic Details
Main Authors: B Jamshidi, S Minaei, E Mohajerani, H Ghassemian
Format: Article
Language:English
Published: Ferdowsi University of Mashhad 2015-03-01
Series:Journal of Agricultural Machinery
Subjects:
Classification
Near-infrared Spectroscopy
Non-destructive
Pattern Recognition
Taste
Online Access:https://jame.um.ac.ir/index.php/jame/article/view/28211

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