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王承克, 张泽翔, 黄晓玮^*, 邹小波^*, 李志华, 石吉勇

Detection of Component Content Changes During Tofu Formation Based on Hyperspectral Imaging Technology

WANG Cheng-ke, ZHANG Ze-xiang, HUANG Xiao-wei^*, ZOU Xiao-bo^*, LI Zhi-huang, SHI Ji-yong

不同状态下样品的光谱曲线 (a): 豆浆; (b): 热浆; (c): 凝胶; (d): 豆腐