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Da Uhm Lee

Korea Food Research Institute

Korea, Republic of (South Korea)

  • Korea Food Research Institute

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Non-Destructive Monitoring of Qualitative Properties of Salted Cabbage Using Hyperspectral Image Analysis

Number of pages: 34 Posted: 17 Feb 2024
Ji-Young Choi, Min Jung Lee, Da Uhm Lee, Jeong Hee Choi, Mi-Ai Lee, Sung Gi Min and Sung-Hee Park
World Institute of Kimchi, World Institute of Kimchi, Korea Food Research Institute, Korea Food Research Institute, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi and World Institute of Kimchi - Research and Development Division Kimchi
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Abstract:

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Non-destructive, Salting process, Hyperspectral imaging, CHEMOMETRICS, Visualization