Abstract
The development of calibration methodology for novel FT-NIRS analysis of soybean-based foods is presented together with high-precision NIRS spectra and composition measurements in terms of proteins, oil and carbohydrates in soybean-based foods/soy foods.
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Baianu, I., Guo, J. Development of Novel Calibrations for FT-NIR Analysis of Protein, Oil, Carbohydrates and Isoflavones in Foods. Nat Prec (2011). https://doi.org/10.1038/npre.2011.6317.1
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DOI: https://doi.org/10.1038/npre.2011.6317.1
