Ability of near infrared spectroscopy and chemometrics to measure the phytic acid content in maize flour
Author:
Affiliation:
1. Department of Field Crops, Faculty of Agriculture, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
Funder
Çanakkale Onsekiz Mart University the Scientific Research Coordination Unit
Publisher
Informa UK Limited
Subject
Spectroscopy,Atomic and Molecular Physics, and Optics,Analytical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/00387010.2021.1950189
Reference26 articles.
1. Feed additives for swine: Fact sheets – prebiotics and probiotics, and phytogenics
2. Phytic acid and phosphorus in crop seeds and fruits: a global estimate
3. The Maize Low-Phytic Acid Mutant lpa2 Is Caused by Mutation in an Inositol Phosphate Kinase Gene
4. Investigation of the medicinal significance of phytic acid as an indispensable anti-nutrient in diseases
5. Origin and Seed Phenotype of Maize low phytic acid 1-1 and low phytic acid 2-1
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3. Rapid detection of talc content in flour based on near-infrared spectroscopy combined with feature wavelength selection;Applied Optics;2022-06-27
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