Panwar, R.; Lin, S.-P.; Lin, S.-H.; Lin, J.-A.; Wang, Y.-J.; Chuang, Y.-K.
Informative Wavelength Selection for Evaluation of Bacterial Spoilage in Raw Salmon (Salmo salar) Fillet Using FT-NIR Spectroscopy. Foods 2025, 14, 2074.
https://doi.org/10.3390/foods14122074
AMA Style
Panwar R, Lin S-P, Lin S-H, Lin J-A, Wang Y-J, Chuang Y-K.
Informative Wavelength Selection for Evaluation of Bacterial Spoilage in Raw Salmon (Salmo salar) Fillet Using FT-NIR Spectroscopy. Foods. 2025; 14(12):2074.
https://doi.org/10.3390/foods14122074
Chicago/Turabian Style
Panwar, Roma, Shin-Ping Lin, Shyh-Hsiang Lin, Jer-An Lin, Yu-Jen Wang, and Yung-Kun Chuang.
2025. "Informative Wavelength Selection for Evaluation of Bacterial Spoilage in Raw Salmon (Salmo salar) Fillet Using FT-NIR Spectroscopy" Foods 14, no. 12: 2074.
https://doi.org/10.3390/foods14122074
APA Style
Panwar, R., Lin, S.-P., Lin, S.-H., Lin, J.-A., Wang, Y.-J., & Chuang, Y.-K.
(2025). Informative Wavelength Selection for Evaluation of Bacterial Spoilage in Raw Salmon (Salmo salar) Fillet Using FT-NIR Spectroscopy. Foods, 14(12), 2074.
https://doi.org/10.3390/foods14122074