Green method for determination of phenolic compounds in mung bean (Vigna radiata L.) based on near-infrared spectroscopy and chemometrics

International Journal of Food Science and Technology

Volumn 51, Issue 12, 2016, Pages 2520-2527

  Meenu, Maninder ^a   Kamboj, Uma ^a   Sharma, Anupma ^a   Guha, Paramita ^a   Mishra, Sunita ^a  

^a CSIR CENTRAL SCIENTIFIC INSTRUMENTS ORGANISATION   (India)

Author keywords

Calibration; chemometrics; HPLC; linear baseline correction; mung bean; NIR spectroscopy; partial least square regression; phenolic compounds; principal component analysis; validation

Indexed keywords

CALIBRATION; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED DEVICES; MEAN SQUARE ERROR; NEAR INFRARED SPECTROSCOPY; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS;

BASELINE CORRECTION; CHEMOMETRICS; HPLC; MUNGBEANS; NIR SPECTROSCOPY; PARTIAL LEAST SQUARE REGRESSION; PHENOLIC COMPOUNDS; VALIDATION;

PHENOLS;

EID: 84995799471     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13232     Document Type: Article

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