Studies on the Physicochemical Quality of Taiwan Local Wines and Rapid Analysis by Near Infrared Spectroscopy
碩士 === 國立中興大學 === 食品科學系 === 89 === 貳、英文摘要 Abstract This study first surveyed the situation of wine making in Taiwan. Then totally 140 fruit wine and liquor samples (68 and 72, respectively) selected from Miaoli, Taichung, Nantou and Zhanghwa which in production and abundant var...
Main Authors: | Shih-Lun Liu, 劉士綸 |
---|---|
Other Authors: | Andi Shau-mei Ou, Ph. D |
Format: | Others |
Language: | zh-TW |
Published: |
2001
|
Online Access: | http://ndltd.ncl.edu.tw/handle/31140126193196110301 |
Similar Items
-
Studies on the Rapid Analysis and Classification of Taiwan Oolong Tea by Near Infrared Spectroscopy
by: Shih-Lun Liu, et al.
Published: (2010) -
Usefulness of near infrared spectroscopy and chemometrics in screening of the quality of dessert wine Prošek
by: T. Lovrić, et al.
Published: (2011-01-01) -
Rapid Quality Analysis and Discrimination of Taiwan and Thailand-imported Honey by Near Infrared Spectroscopy
by: Kuan-pin Huang, et al.
Published: (2002) -
Wine aging authentication through Near Infrared Spectroscopy: a feasibility study on chips and barrel aged wines
by: Tiziana Nardi, et al.
Published: (2020-03-01) -
Rapid and accurate evaluation of the quality of commercial organic fertilizers using near infrared spectroscopy.
by: Chang Wang, et al.
Published: (2014-01-01)