Your Location：
Home >
Browse articles >
Rapid prediction of reducing sugar and soluble protein content in fermented bran based on NIR quantitative analysis model
Rapid prediction of reducing sugar and soluble protein content in fermented bran based on NIR quantitative analysis model
- “The research progress in the field of rapid detection was introduced, and the research team established a NIR quantitative model for the content of reducing sugars and soluble proteins in fermented wheat bran, providing a solution for on-site quality monitoring”
- Journal of China Agricultural University Vol. 29, Issue 8, Pages: 190-203(2024)
DOI： 10.11841/j.issn.1007-4333.2024.08.16
Scan QR Code
Full Text(HTML)
Figs( 6 ) Tabs( 7 )
References
Publication Info
Metrics
36
Views
28
Downloads
1
CSCD
Alert me when the article has been cited
Submit
Tools
- BibTeXDownload
- EndnoteDownload
- RefMan Download
- NoteExpressDownload
- NoteFirstDownload
Related Articles
Rapid prediction of polysaccharide content in enzymatically hydrolyzed dandelion based on NIR quantitative analysis model
Optimization strategies of water-saving and nitrogen reduction for spring maize in mildly saline soils of Ningxia Yellow River irrigation area
Analysis on drop breakage and collision acceleration characteristics of millet root stubbles-membrane-soil composite
Spatiotemporal evolution characteristics and driving mechanisms of grain supply chain resilience in China
Open-field vegetable unmanned farms: Current situation and challenges
Related Author
LI Xia
LIU Na
WANG Yuan
AN Xiaoping
ZHENG Yue
QI Jingwei
Related Institution
National Center of Technology Innovation for Dairy-Breeding and Production Research Center / Inner Mongolia Herbivorous Livestock Feed Engineering Technology Research Center / College of Animal Science， Inner Mongolia Agricultural University
Intro
Chat
