Determination of total iron-reactive phenolics, anthocyanins and tannins in wine grapes of skins and seeds based on near-infrared hyperspectral imaging.
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DOI: 10.1016/j.foodchem.2017.06.007
Abstract: Phenolics contents in wine grapes are key indicators for assessing ripeness. Near-infrared hyperspectral images during ripening have been explored to achieve an effective method for predicting phenolics contents. Principal component regression (PCR), partial least squares… read more here.
Keywords: iron reactive; near infrared; infrared hyperspectral; reactive phenolics ... See more keywords