Rapid identification and prediction of the botanical origins and main components of Chinese yam based on a multimodal data fusion of near-infrared spectra and visualization image information

Food Chemistry 2026

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Authors: Xue-Qing Fan, Ming-Hui Wei, Li Yang, Mei Xue, Chun-Juan Pu, Jian-Mei Yin, Xi-Chen Yang, Peidong Chen, Guisheng Zhou, Tian-Shu Wang, Hui Yan
DOI: 10.1016/j.foodchem.2026.148819
Cited by: 0
References: 48

Fields of Study & Subjects

Spectroscopy and Chemometric Analyses Optical Imaging and Spectroscopy Techniques Spectroscopy Techniques in Biomedical and Chemical Research

Publication details

Journal / source
Food Chemistry
Volume
511
Pages
148819–148819
Publication date
11 March 2026
Language
EN