Determination of Fatty Acid Content of Rice during Storage Based on Feature Fusion of Olfactory Visualization Sensor Data and Near-Infrared Spectra.

Sensors (Basel) · 2021 · PMC8125958 · PMID 34065067

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an increasing trendno p-value reported

It can be seen from Figure 2 that with the extension of the storage period, the fatty acid value in the rice shows an increasing trend, which directly reflects the changes in the internal components of the rice during the storage process. 3.2.

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