Quantitative Evaluation of Color, Firmness, and Soluble Solid Content of Korla Fragrant Pears via IRIV and LS-SVM
Customers pay significant attention to the organoleptic and physicochemical attributes of their food with the improvement of their living standards. In this work, near infrared hyperspectral technology was used to evaluate the one-color parameter, a*, firmness, and soluble solid content (SSC) of Kor...
| Príomhchruthaitheoirí: | , , , , , |
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| Formáid: | Alt |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
MDPI AG
2021-07-01
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| Sraith: | Agriculture |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/2077-0472/11/8/731 |