Prediction of sugars and acids in Chinese rice wine by mid-infrared spectroscopy

Food Research International

Volumn 44, Issue 5, 2011, Pages 1521-1527

  Shen, Fei ^a   Ying, Yibin ^a   Li, Bobin ^b   Zheng, Yunfeng ^b   Hu, Jiangang ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b National Center for Quality Supervision and Testing of Rice Wine   (China)

Author keywords

Acids; Chinese rice wine; Mid infrared spectroscopy; Partial least squares regression; Sugars

Indexed keywords

CALIBRATION MODEL; CHINESE RICE WINE; MID-INFRARED SPECTROSCOPY; MIR SPECTROSCOPY; PARTIAL LEAST SQUARES REGRESSION; QUALITY DETERMINATION; RAPID DETERMINATION; REGRESSION COEFFICIENT; SUGAR CONTENT;

AMINO ACIDS; CALIBRATION; FOURIER TRANSFORMS; GLUCOSE; INFRARED DEVICES; INFRARED SPECTROSCOPY; LACTIC ACID; REGRESSION ANALYSIS;

WINE;

EID: 79957609427     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.058     Document Type: Article

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