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. 2024 Dec 23;13(24):4173. doi: 10.3390/foods13244173

Table 5.

PLSR modeling results based on the SPA feature screening.

Preprocessing
Methods
Number of Characteristic Bands Optimal Number of Principal Components Rc RMSEc Rp RMSEp RPD
X 20 12 0.90 0.3 0.91 0.3 2.4
1D + MSC 16 10 0.92 0.3 0.91 0.3 2.4
1D + SNV 7 7 0.88 0.3 0.88 0.3 2.1