Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu”
The traditional Chinese food Fuzhu is a dried soy protein-lipid film formed during the heating of soymilk. This study investigates whether a simple and accurate model can nondestructively determine the quality parameters of intact Fuzhu. The diffused reflectance spectra (1000–2499 nm) of intact Fuzh...
| Published in: | Journal of Food Quality |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
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| Online Access: | http://dx.doi.org/10.1155/2018/3136516 |