Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu”

<div>Changing trends in (a) number of sampled variables, (b) 5-fold RMSECV values, and (c) RC of each variable as the number of sampling runs increases. In (c), the line (marked by asterisks) indicates the optimal point where the 5-fold RMSECV values are minimized.</div>

Journal of Food Quality

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Figure 4

Figure 4: Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu” 