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Relationships between Visible/Near Infrared Spectra and Sensory Evaluations of Soy Sauce
Relationships between Visible/Near Infrared Spectra and Sensory Evaluations of Soy Sauce
2016
Zhang Han
Waizumi Yuya
Wang Shuo
Liu Xiao‐fang
Watanabe Takayuki
Tamura Takehiro
Kyouno Nobuyuki
Miao Yelian
Chen Jie-yu
Keywords:
Food science
Spectral line
Analytical chemistry
Near-infrared spectroscopy
Sensory system
Chemistry
visible near infrared
Materials science
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