Rapid detecting total acid content and classifying different types of vinegar based on near infrared spectroscopy and least-squares support vector machine-Reference-Cited by-同舟云学术

Rapid detecting total acid content and classifying different types of vinegar based on near infrared spectroscopy and least-squares support vector machine

Published:2013-05 Issue:1 Volume:138 Page:192-199
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ji-yong Shi,Xiao-bo Zou,Xiao-wei Huang,Jie-wen Zhao,Yanxiao Li,Limin Hao,Jianchun Zhang

Funder

Chinese 863 Program

Chinese Excellence Doctor Foundation

New Century Excellent Talents in University

Foundation for independent innovation of agricultural sciences in Jiangsu province

PAPD, Science and technology support program of Zhenjiang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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3. Study of the aging and oxidation processes of vinegar samples from different origins during storage by near-infrared spectroscopy;Casale;Analytica Chimica Acta,2006

4. Application of LS-SVM to non-linear phenomena in NIR spectroscopy: Development of a robust and portable sensor for acidity prediction in grapes;Chauchard;Chemometrics and Intelligent Laboratory Systems,2004

5. Characterization of Chinese vinegars by electronic nose;Chen;Food Chemistry,2010

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