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KMID : 1007520050140020280
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Food Science and Biotechnology
2005 Volume.14 No. 2 p.280 ~ p.285
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Prediction of Chemical Compositions for On-Line Quality Measurement of Red Pepper Powder Using Near Infrared Reflectance Spectroscopy (NIRS)
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Lee Sun-Mee
Kim Su-Na
Park Jae-Bok
Hwang In-Kyeong
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Abstract
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KEYWORD
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red pepper powder, near infrared reflectance spectroscopy, capsaicinoids, ASTA color value, modified partial Least squares
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