Solid-state matrix effects on near-infrared spectra: Interactions of glucose and sucrose with amylose, amylopectin, cellulose, and starch-implications for near-infrared calibrations

Applied Spectroscopy

Volumn 50, Issue 2, 1996, Pages 154-160

  Reeves III, James B ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Matrix effects; Near infrared; Spectral interactions

Indexed keywords

CALIBRATION; CELLULOSE; COMPOSITION EFFECTS; GLUCOSE; GRINDING (COMMINUTION); INFRARED DRYING; MIXTURES; MONOMERS; STARCH; SUGAR (SUCROSE);

AMYLOPECTIN; AMYLOSE; NEAR INFRARED (NIR) SPECTROSCOPY; SOLID STATE MATRIX EFFECTS; SPECTRAL INTERACTIONS;

INFRARED SPECTROSCOPY;

EID: 0030073522     PISSN: 00037028     EISSN: None     Source Type: Journal    
DOI: 10.1366/0003702963906465     Document Type: Article

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