Comparison of calibrations for the determination of soluble solids content and pH of rice vinegars using visible and short-wave near infrared spectroscopy-Reference-Cited by-同舟云学术

Comparison of calibrations for the determination of soluble solids content and pH of rice vinegars using visible and short-wave near infrared spectroscopy

Published:2008-03 Issue:2 Volume:610 Page:196-204
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Liu Fei,He Yong,Wang Li

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference32 articles.

1. Characterization of Chinese vinegars by electronic nose

2. Modern Techniques for Food Fermentation;Wang,2004

3. Characterisation of Italian vinegar by pyrolysis–mass spectrometry and a sensor device (‘electronic nose’)

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