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1 Ergebnisse
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Rapid evaluation method of eating quality based on near-inf..:
Cheng, Weimin
;
Xu, Zhuopin
;
Fan, Shuang
...
Journal of Food Measurement and Characterization. 17 (2022) 2 - p. 1640-1650 , 2022
Link:
https://doi.org/10.1007/s11694-022-01686-7
RT Journal T1 <Title>Rapid evaluation method of eating quality based on near-infrared spectroscopy for composition and physicochemical properties analysis of rice grains</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s11694-022-01686-7&Exemplar=1&LAN=DE A1 Cheng, Weimin A1 Xu, Zhuopin A1 Fan, Shuang A1 Liu, Binmei A1 Zhang, Pengfei A1 Xia, Jiafa A1 Li, Zefu A1 Wang, Yuanlei A1 Wang, Qi A1 Wu, Yuejin PB Springer Science and Business Media LLC YR 2022 SN 2193-4126 SN 2193-4134 JF Journal of Food Measurement and Characterization VO 17 IS 2 SP 1640 OP 1650 LK http://dx.doi.org/https://doi.org/10.1007/s11694-022-01686-7 DO https://doi.org/10.1007/s11694-022-01686-7 SF ELIB - SuUB Bremen
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