Nondestructive Prediction of Isoflavones and Oligosaccharides in Intact Soybean Seed Using Fourier Transform Near-Infrared (FT-NIR) and Fourier Transform Infrared (FT-IR) Spectroscopic Techniques

The demand for rapid and nondestructive methods to determine chemical components in food and agricultural products is proliferating due to being beneficial for screening food quality. This research investigates the feasibility of Fourier transform near-infrared (FT-NIR) and Fourier transform infrare...

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Главные авторы:	Hanim Z. Amanah, Salma Sultana Tunny, Rudiati Evi Masithoh, Myoung-Gun Choung, Kyung-Hwan Kim, Moon S. Kim, Insuck Baek, Wang-Hee Lee, Byoung-Kwan Cho
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2022-01-01
Серии:	Foods
Предметы:	isoflavones oligosaccharides soybean seed spectroscopic techniques
Online-ссылка:	https://www.mdpi.com/2304-8158/11/2/232
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