A model for the detection of β-glucan content in oat grain based on near infrared spectroscopy

作者：Zhongyu Yang, Ze Cheng, Pengyan Su, Chao Wang, Minxing Qin, Xiaoyan Song, Lujie Xiao, Wude Yang, Meichen Feng, Meijun Zhang · 发表于：Journal of Food Composition and Analysis · 年份：2024 · DOI：10.1016/j.jfca.2024.106105 · 被引用次数：12 · 研究领域：Spectroscopy and Chemometric Analyses、Food composition and properties、Meat and Animal Product Quality