Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu”
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DOI: 10.1155/2018/3136516
Abstract: 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.… read more here.
Keywords: quality; traditional chinese; chinese food; food fuzhu ... See more keywords