近红外光谱协同BP神经网络的泰国茉莉香米 掺伪含量快速鉴定.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 277, doi. 10.7506/spkx1002-6630-20201126-267
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- Publication type:
- Article
Works by 牛 猛
Results: 7
1
2
基于多源信息特征的泰国香米快速鉴别.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 261, doi. 10.16429/j.1009-7848.2021.11.029
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- Article
3
基于食用植物油加工环节安全风险评估方法的研究.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 7, p. 276, doi. 10.16429/j.1009-7848.2021.07.033
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- Article
4
辛烯基琥珀酸淀粉酯对人造奶油物化特性的影响.
- Published in:
- Journal of Food Safety & Quality, 2019, v. 10, n. 20, p. 6813
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- Article
5
全麦粉及制品：营养组成、 健康功效与品质改良.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 2, p. 8, doi. 10.16210/j.cnki.1007-7561.2022.02.002
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- Article
6
冷冻面团品质劣变及改良研究进展.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 8, p. 296, doi. 10.11975/j.issn.1002-6819.2021.08.034
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- Article
7
经颈静脉肝内门体分流术应用的回顾与展望.
- Published in:
- Journal of Clinical Hepatology / Linchuang Gandanbing Zazhi, 2016, v. 32, n. 2, p. 230, doi. 10.3969/j.issn.1001-5256.2016.02.005
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- Publication type:
- Article