Visible and Near-Infrared Spectroscopic Discriminant Analysis Applied to Identification of Soy Sauce Adulteration
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Publisher
Scientific Research Publishing, Inc.
Subject
General Engineering
Reference37 articles.
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2. Zhu, Y.H., Yang, Y., Zhou, Z.X., Li, G.R., Jiang, M., Zhang, C. and Chen, S.Q. (2010) Direct Determination of Free Tryptophan Contents in Soy Sauces and Its Application as an Index of Soy Sauce Adulteration. Food Chemistry, 1, 159-162.
3. Application of visible and near infrared reflectance spectroscopy to predict total nitrogen in soil
4. Chen, H.Z., Pan, T., Chen, J.M. and Lu, Q.P. (2011) Waveband Selection for NIR Spectroscopy Analysis of Soil Organic Matter Based on SG Smoothing and MWPLS Methods. Chemometrics and Intelligent Laboratory Systems, 107, 139-146.
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The crucial importance of soy sauce authenticity: Global trade, adulteration risks, and analytical challenges;Trends in Food Science & Technology;2024-10
2. Miniaturized wavelength model optimization for visible–near-infrared spectroscopic discriminant analysis of soy sauce adulteration identification;Journal of Food Measurement and Characterization;2023-08-24
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