Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods
Over the past four decades, near-infrared reflectance spectroscopy (NIRS) has become one of the most attractive and used technique for analysis as it allows for fast and simultaneous qualitative and quantitative characterization of a wide variety of food samples [...]
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-06-01
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| Series: | Sensors |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1424-8220/22/13/4845 |