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Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea
Fourier transform near-infrared spectroscopy (FT-NIR) coupled to chemometric algorithms such as back propagation (BP)-AdaBoost and synergy interval partial least square (Si-PLS) were deployed for the rapid prediction taste quality and taste-related components in black tea. Eight main taste-related c...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133835/ https://ncbi.nlm.nih.gov/pubmed/30228436 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3353-1 |
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