A Nondestructive Detection Method for the Muti-Quality Attributes of Oats Using Near-Infrared Spectroscopy
This study aimed to achieve a precise and non-destructive quantification of the amounts of total starch, protein, β-glucan, and fat in oats using near-infrared technology in conjunction with chemometrics methods. Eight preprocessing methods (SNV, MSC, Nor, DE, FD, SD, BC, SS) were employed to proces...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/22/3560 |
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