The Detection of Quality Deterioration of Apple Juice by Near Infrared and Fluorescence Spectroscopy

@inproceedings{Zhu2010TheDO,
  title={The Detection of Quality Deterioration of Apple Juice by Near Infrared and Fluorescence Spectroscopy},
  author={Dazhou Zhu and Baoping Ji and Zhaoshen Qing and Cheng Wang and Manuela Zude},
  booktitle={CCTA},
  year={2010}
}
Processing and storage of apple juice often triggers quality deterioration regarding nutritional valuable compounds and unfavourable color changes resulting from browning. Fluorescence and near-infrared (NIR) spectroscopy were applied to detect such quality loss in apple juice. Juice samples were produced from Malus x domestica 'Pinova', stored at 20 °C for… CONTINUE READING