Soybean crack dateset
收藏DataCite Commons2025-02-02 更新2025-04-16 收录
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A total of 150 soybean seed samples were selected. 75 soybean seeds were artificially cracked seeds, and the other 75 sampels were normal seeds. Artificial cracks were developed by soaking and oven drying normal soybean seeds. The seeds were soaked in water at room temperature (24 ◦C) for 15 min, and then dried in a drying oven at 105 ◦C for 2 h. The weight of soybean seeds after drying was close to that before soaking.
提供机构：
Science Data Bank
创建时间：
2022-11-27
