Quality Degradation of Chinese White Lotus Seeds Caused by Dampening during Processing and Storage: Rapid and Nondestructive Discrimination Using Near-Infrared  Spectroscopy

<div>The RMSE by SNV-MWPLSDA with different latent variables.</div>

Journal of Analytical Methods in Chemistry

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Figure 3

Figure 3: Quality Degradation of Chinese White Lotus Seeds Caused by Dampening during Processing and Storage: Rapid and Nondestructive Discrimination Using Near-Infrared  Spectroscopy 

Figure 3 | Quality Degradation of Chinese White Lotus Seeds Caused by Dampening during Processing and Storage: Rapid and Nondestructive Discrimination Using Near-Infrared  Spectroscopy 