Rapid evaluation method of eating quality based on near-infrared spectroscopy for composition and physicochemical properties analysis of rice grains
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Title
Rapid evaluation method of eating quality based on near-infrared spectroscopy for composition and physicochemical properties analysis of rice grains
Authors
Keywords
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Journal
Journal of Food Measurement and Characterization
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2022-12-07
DOI
10.1007/s11694-022-01686-7
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