Research on quantitative modeling method of maize composition based on near infrared spectrum fusion and deep learning

TAN Ailing; WANG Xiaosi; CHU Zhenyuan; ZHAO Yong

doi:10.13995/j.cnki.11-1802/ts.024847

TAN Ailing, WANG Xiaosi, CHU Zhenyuan, ZHAO Yong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 213-219.

PDF(4454 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 213-219. DOI: 10.13995/j.cnki.11-1802/ts.024847

Research on quantitative modeling method of maize composition based on near infrared spectrum fusion and deep learning

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(23): 213-219 https://doi.org/10.13995/j.cnki.11-1802/ts.024847

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(4454 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2020-06-23	2020-07-20	2020-12-15
Issue Date
2020-12-30

Please choose a citation manager

Content to export