Feasibility of the use of visible and near infrared spectroscopy to assess soluble solids content and pH of rice wines

Journal of Food Engineering

Volumn 83, Issue 3, 2007, Pages 430-435

  Liu, Fei ^a   He, Yong ^a   Wang, Li ^a   Pan, Hongming ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Partial least squares (PLS); pH; Rice wine; Soluble solids content (SSC); Vis NIR spectroscopy

Indexed keywords

HYBRID CHEMOMETRIC METHOD; RICE WINES; SOLUBLE SOLIDS CONTENT (SSC); STANDARD ERROR OF PREDICTION (SEP);

CROPS; ERROR ANALYSIS; MEAN SQUARE ERROR; NEAR INFRARED SPECTROSCOPY; PH; REGRESSION ANALYSIS; WAVELENGTH;

WINE;

EID: 34447277678     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.03.035     Document Type: Article

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