Fast monitoring total acids and total polyphenol contents in fermentation broth of mulberry vinegar using MEMS and optical fiber near-infrared spectrometers

Author:

Sedjoah Rita-Cindy Aye-Ayire,Ma Yue,Xiong Meng,Yan Hui

Publisher

Elsevier BV

Subject

Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference43 articles.

1. Biotechnology of mulberry (Morus L.)-a review, Emir;Vijayan;J. Food Agric.,2014

2. Hypolipidemic and antioxidant effects of mulberry (Morus alba L.) fruit in hyperlipidaemia rats;Yang;Food Chem. Toxicol.,2010

3. NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation;Di Egidio;Eur. Food Res. Technol.,2010

4. H. Huang, L. Liao, L. Lin, X. Wang, X. Gong, F. Zhang, J. Gong, Progress in the Study of Pineapple Bran Vinegar, in: 2017 International Conference on Material Science, Energy and Environmental Engineering (MSEEE 2017), Atlantis Press, 2017, pp. 57–61.

5. Z. Li, L. Zhixi, D. Shuangkui, Study on the effects of mulberry vinegar on weight losing and antifatigue in rat, J. Northwest Sci-Tech Univ. Agric. For. (2007) https://doi.org/10.13207/j.cnki.jnwafu.2007.07.044.

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