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Combined analysis of near-infrared spectra, colour, and physicochemical information of brown rice to develop accurate calibration models for determining amylose content.
Olivares Díaz, Edenio; Kawamura, Shuso; Matsuo, Miki; Kato, Mizuki; Koseki, Shigenobu.
Affiliation
  • Olivares Díaz E; Graduate School of Agricultural Science, Hokkaido University, Kita-9 Nishi-9 Kita-Ku, Sapporo 060-8589, Japan. Electronic address: edenio@bpe.agr.hokudai.ac.jp.
  • Kawamura S; Graduate School of Agricultural Science, Hokkaido University, Kita-9 Nishi-9 Kita-Ku, Sapporo 060-8589, Japan.
  • Matsuo M; Graduate School of Agricultural Science, Hokkaido University, Kita-9 Nishi-9 Kita-Ku, Sapporo 060-8589, Japan.
  • Kato M; Graduate School of Agricultural Science, Hokkaido University, Kita-9 Nishi-9 Kita-Ku, Sapporo 060-8589, Japan.
  • Koseki S; Graduate School of Agricultural Science, Hokkaido University, Kita-9 Nishi-9 Kita-Ku, Sapporo 060-8589, Japan.
Food Chem ; 286: 297-306, 2019 Jul 15.
Article de En | MEDLINE | ID: mdl-30827610
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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Oryza / Spectroscopie proche infrarouge / Amylose Type d'étude: Prognostic_studies Langue: En Journal: Food Chem Année: 2019 Type de document: Article
Texte intégral
Ajouter à My VHL
Imprimer
XML
PubMed Links
Recherche sur Google

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Oryza / Spectroscopie proche infrarouge / Amylose Type d'étude: Prognostic_studies Langue: En Journal: Food Chem Année: 2019 Type de document: Article