دورية أكاديمية
Rapid evaluation method of eating quality based on near-infrared spectroscopy for composition and physicochemical properties analysis of rice grains
| العنوان: | Rapid evaluation method of eating quality based on near-infrared spectroscopy for composition and physicochemical properties analysis of rice grains |
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| المؤلفون: | Cheng, WeiminAff1, Aff2, Xu, Zhuopin, Fan, ShuangAff1, Aff2, Liu, Binmei, Zhang, Pengfei, Xia, Jiafa, Li, Zefu, Wang, Yuanlei, Wang, QiAff1, IDs11694022016867_cor9, Wu, YuejinAff1, IDs11694022016867_cor10 |
| المصدر: | Journal of Food Measurement and Characterization. 17(2):1640-1650 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 21934126 21934134 |
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| DOI: | 10.1007/s11694-022-01686-7 |