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	Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen-thawed fish muscle (EI收录)
	Cheng, Jun-Hu[1]; Sun, Da-Wen[1,2]; Pu, Hongbin[1]
刊名	Food Chemistry
	2016
卷号	197页码:855-863
关键词	Feature extraction Fish Forecasting Genetic algorithms Linear regression Mean square error Spectroscopy Support vector machines Thawing
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2194136
专题	华南理工大学
作者单位	1.[1] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2.[2] Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
推荐引用方式 GB/T 7714	Cheng, Jun-Hu[1],Sun, Da-Wen[1,2],Pu, Hongbin[1]. Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen-thawed fish muscle (EI收录)[J]. Food Chemistry,2016,197:855-863.
APA	Cheng, Jun-Hu[1],Sun, Da-Wen[1,2],&Pu, Hongbin[1].(2016).Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen-thawed fish muscle (EI收录).Food Chemistry,197,855-863.
MLA	Cheng, Jun-Hu[1],et al."Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen-thawed fish muscle (EI收录)".Food Chemistry 197(2016):855-863.

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