Rapid Measurement of Antioxidant Activity and γ-Aminobutyric Acid Content of Chinese Rice Wine by Fourier-Transform Near Infrared Spectroscopy

Abstract

In this study, Fourier-transform near infrared (FT-NIR) spectroscopy in combination with chemometrics was utilized to determine the antioxidant capacity and γaminobutyric acid (GABA) content of Chinese rice wine (CRW). Interval partial least-squares (iPLS) and extreme learning machine (ELM) were used to improve the performances of partial least-squares (PLS… (More)

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