Selection of Characteristic Wavelengths Using SPA and Qualitative Discrimination of Mildew Degree of Corn Kernels Based on SVM

YUAN Ying; WANG Wei; CHU Xuan; XI Ming-jie

doi:10.3964/j.issn.1000-0593(2016)01-0226-05

Journals >Spectroscopy and Spectral Analysis >Volume 36 >Issue 1 >Page 226 > Article

Spectroscopy and Spectral Analysis
Vol. 36, Issue 1, 226 (2016)

Selection of Characteristic Wavelengths Using SPA and Qualitative Discrimination of Mildew Degree of Corn Kernels Based on SVM

YUAN Ying^*, WANG Wei, CHU Xuan, and XI Ming-jie

Author Affiliations

[in Chinese]

show less

DOI: 10.3964/j.issn.1000-0593(2016)01-0226-05 Cite this Article

YUAN Ying, WANG Wei, CHU Xuan, XI Ming-jie. Selection of Characteristic Wavelengths Using SPA and Qualitative Discrimination of Mildew Degree of Corn Kernels Based on SVM[J]. Spectroscopy and Spectral Analysis, 2016, 36(1): 226 Copy Citation Text

show less

References

[1] Pojic′ M M, Mastilovic′ J S. Food and Bioprocess Technology, 2013, 6(2): 330.

[4] Singh C B, Jayas D S, Paliwal J, et al. International Journal of Food Properties, 2012, 15(1): 11.

[5] YAO Hai-bo, Hruska Z, Kincaid R, et al. Biosystems Engineering, 2013, 115: 125.

[6] Bregman L M. Akademiia Nauk SSSR, Doklady, 1965, 162: 487.

[7] Tallada J G, Wicklow D T, Pearson T C, et al. Transactions of the ASABE, 2011, 54(3): 1151.

[8] Galvo R K H, Araujo M C U, José G E, et al. Talanta, 2005, 67(4): 736.

Download Citation

Save the article for my favorites

Paper Information

微信扫一扫：分享

微信扫一扫：分享