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. 2024 Nov 18;13(22):3667. doi: 10.3390/foods13223667

Table 2.

The most appropriate MEWs selected by SRC method from SG1D spectra (originated from NIR) and raw spectra (originated from HSI), respectively.

NIR Source
(NT/V Group)
Preprocessed Spectra MEWs Selection Method Number of MEWs Specific MEWs Wavelength Reduction
NIR
(NT/V = 168/42)
SG1D SRC 24 989.63, 1009.98, 1016.31, 1044.04, 1047.8, 1052.81, 1156.21, 1173.11, 1206.62, 1240.93, 1242.10, 1281.79, 1295.66, 1335.72, 1343.66, 1407.44, 1443.64, 1445.81, 1468.55, 1480.38, 1485.73, 1513.39, 1570.80, 1608.60 93%
HSI-NIR
(NT/V = 147/63)
RAW SRC 23 1009.192, 1020.709, 1037.16, 1073.349, 1094.732, 1102.955, 1129.27, 1145.717, 1168.743, 1198.349, 1257.572, 1313.525, 1359.627, 1362.921, 1369.509, 1379.393, 1387.63, 1392.573, 1475.006, 1557.564, 1577.399, 1593.936, 1633.652 95%