Modeling of Sugar Content Based on NIRS During Cider-MakingFermentation

PENG Bang-zhu; YUE Tian-li*; YUAN Ya-hong; GAO Zhen-peng

doi:10.3964/j.issn.1000-0593(2009)03-0652-04

Journals >Spectroscopy and Spectral Analysis >Volume 29 >Issue 3 >Page 652 > Article

Spectroscopy and Spectral Analysis
Vol. 29, Issue 3, 652 (2009)

Modeling of Sugar Content Based on NIRS During Cider-MakingFermentation

PENG Bang-zhu^*, YUE Tian-li*, YUAN Ya-hong, and GAO Zhen-peng

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[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2009)03-0652-04 Cite this Article

PENG Bang-zhu, YUE Tian-li*, YUAN Ya-hong, GAO Zhen-peng. Modeling of Sugar Content Based on NIRS During Cider-MakingFermentation[J]. Spectroscopy and Spectral Analysis, 2009, 29(3): 652 Copy Citation Text

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References

[1] Blanco M,Villarroya I.Trends in Analytical Chemistry,2002,21(4):240.

[2] José Lúis Moreira,Lúcia Santos.Analytica Chimical Acta,2004,513:263.

[3] Urbano-Cuadrado M,Luque de Castro M D,Perez-Juan P M,et al.Analytica Chimical Acta,2004,527:81.

[4] Cozzolino D,Kwiatkowski M J,Parker M,et al.Analytica Chimica Acta,2004,513:73.

[9] Fredric M Ham,Ivica Kostanic.Principles of Neurocomputing for Science and Engineering.Beijing:China Machine Press,2003.

[11] Larrechi M,Callao M.Trends Anal.Chem.,2003,22:634.

PENG Bang-zhu, YUE Tian-li*, YUAN Ya-hong, GAO Zhen-peng. Modeling of Sugar Content Based on NIRS During Cider-MakingFermentation[J]. Spectroscopy and Spectral Analysis, 2009, 29(3): 652

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