Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection

Amino acid nitrogen and total acid are two most important quality indices to assess the quality of soy sauce in China. This work employed near infrared spectroscopy combined with synergy interval partial least square and genetic algorithm to detect amino acid nitrogen and total acid content in soy s...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 4 vom: 01. Aug., Seite 305-14
Auteur principal:	Zhao, Jiewen (Auteur)
Autres auteurs:	Ouyang, Qin, Chen, Quansheng, Lin, Hao
Format:	Article en ligne
Langue:	English
Publié:	2013
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Research Support, Non-U.S. Gov't Soy sauce amino acid nitrogen characteristic variables selection near infrared spectroscopy total acid Amino Acids Nitrogen N762921K75