Improvement of predicting precision of oil content in instant noodles by using wavelet transforms to treat near-infrared spectroscopy

作者：Bin Chen, Xiguang Fu, Daoli Lu · 发表于：Journal of Food Engineering · 年份：2002 · DOI：10.1016/s0260-8774(01)00178-9 · 被引用次数：21 · 研究领域：Spectroscopy and Chemometric Analyses、Spectroscopy Techniques in Biomedical and Chemical Research、Advanced Algorithms and Applications