Prediction of organic acids and other quality parameters of wine vinegar by near-infrared spectroscopy. A feasibility study

Food Chemistry

Volumn 99, Issue 3, 2006, Pages 615-621

  Saiz Abajo M J ^a   Gonzalez Saiz J M ^a   Pizarro, C ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Calibration; Characterisation; Partial least squares; Predictor selection; Quality control; Wine vinegar

Indexed keywords

ACID; CARBOXYLIC ACID; CHLORIDE; PROLINE; VINEGAR; VOLATILE AGENT;

ANALYTIC METHOD; ARTICLE; ASH; CALIBRATION; FOOD ANALYSIS; FOOD INDUSTRY; FOOD QUALITY; INFORMATION PROCESSING; MATHEMATICAL MODEL; NEAR INFRARED SPECTROSCOPY; PREDICTION; QUALITY CONTROL; SOLID; WINE;

EID: 33646500358     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.006     Document Type: Article

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