换一批Optimisation of near-infrared reflectance model in measuring protein and amylose content of rice flour.
第一作者：
L H,Xie
第一单位：
China National Center for Rice Improvement, China National Rice Research Institute, Hangzhou 310006, PR China.
作者：
关键词
1 minus variance ratio1?VRACAmylose contentCalibration equationDPSGHGlobal H distanceINQRMLRMPLSMSCNIRSPCPCRPLSProteinRSQSDSECSECVSEPSEP(C)SNVamylose contentaverage of the residualsbiascoefficient of determinationcorrected standard errordata processing systeminternational network for quality ricemodified partial least squaresmultiple linear regressionsnear-infrared reflectance spectroscopypartial least squares regressionprincipal component regressionprotein contentstandard deviationsstandard errorstandard error of calibrationstandard error of cross validationstandard multiplicative scattering correctionstandard normal variant
DOI
10.1016/j.foodchem.2013.07.030
PMID
24001817
发布时间
2019-12-10
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Food chemistry
92-100页
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