Prediction of the concentrations of ethanol and acetic acid in the culture broth of a rice vinegar fermentation using near-infrared spectroscopy
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biotechnology
Reference10 articles.
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3. Rapid instrumental analysis of composition of wine;Kaffka;Acta Alimenta.,1976
4. Application of near-infrared spectroscopy to analysis of beer samples;Coventry;Cereal Foods World,1984
5. The use of transmission and transflectance near infrared spectroscopy for the analysis of beer;Halsey;J. Inst. Brew.,1985
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