Non-destructive assessment of chilling injury in red pepper powder using short-wave-infrared and XGBoost algorithm
| Autor: | Park, Jong-Jin a, Cho, Jeong-Seok a, b, Yu, Hahyeong c, Lee, Gyuseok b, Yun, Dae-Yong a, Park, Seul-Ki b, Choi, Jeong-Hee a, Park, Kee-Jai b, Lee, Jihyun d, Lim, Jeong-Ho a, b, ⁎ |
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| Zdroj: | In Food Chemistry 30 March 2025 469 |
| Databáze: | ScienceDirect |
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