Rapid detection of quality of Japanese fermented soy sauce using near-infrared spectroscopy
Keyword(s):
The application of NIR spectroscopy has great potential as an alternative quality control method, which provides a robust model for routinely estimating the final quality of soy sauce production rapidly and economically.
2020 ◽
Vol 230
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pp. 118080
2014 ◽
Vol 530-531
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pp. 185-188
2016 ◽
Vol 24
(6)
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pp. 485-505
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2021 ◽
Vol V-3-2021
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pp. 265-269
2008 ◽
Vol 16
(5)
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pp. 445-454
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