Yu et al., 2017 - Google Patents

Parameter optimization in soluble solid content prediction of entire bunches of grape based on near infrared spectroscopic technique

Yu et al., 2017

Document ID
4543439481564310285
Author
Yu J
Wang H
Sun X
Huang W
Publication year
Publication venue
Journal of Food Measurement and Characterization

External Links

Snippet

The object of this research was to evaluate grape's soluble solid content (SSC) nondestructively based on near infrared spectroscopic technique using a detection probe designed in house and focus on optimization of three detection parameters that were light …
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    • G01N21/62Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light
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