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Determination of Fatty Acid Content of Rice during Storage Based on Feature Fusion of Olfactory Visualization Sensor Data and Near-Infrared Spectra

This study innovatively proposes a feature fusion technique to determine fatty acid content during rice storage. Firstly, a self-developed olfactory visualization sensor was used to capture the odor information of rice samples at different storage periods and a portable spectroscopy system was emplo...

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Detalles Bibliográficos
Autores principales:	Lu, Hongping, Jiang, Hui, Chen, Quansheng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8125958/ https://www.ncbi.nlm.nih.gov/pubmed/34065067 http://dx.doi.org/10.3390/s21093266

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