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Volumn 52, Issue 9, 2003, Pages 653-660

Discrimination of Japanese sake using a portable near-infrared spectrometer and chemometrics

(4) Sato, Tomoaki a Kumagai, Masanori a,b Amano, Toshio c Ogawa, Nobuaki a

a AKITA UNIVERSITY (Japan)

b Akita Research Institute of Food and Brewing (Japan)

c OPT Research Inc (Japan)

Author keywords

Discrimination; Japanese sake; Near infrared spectroscopy; Portable spectrometer; Principal component analysis

Indexed keywords

ALCOHOL; AMIDE; CARBOHYDRATE; PROTEIN;

ARTICLE; BREWING; CHEMOMETRICS; EXTRACTION; MARKET; MEASUREMENT; NEAR INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; SPECTROMETER;

EID: 0141955139 PISSN: 05251931 EISSN: None Source Type: Journal
DOI: 10.2116/bunsekikagaku.52.653 Document Type: Article

Times cited : (6)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.