Design and Fabrication of a Real-Time Measurement System for the Capsaicinoid Content of Korean Red Pepper (Capsicum annuum L.) Powder by Visible and Near-Infrared Spectroscopy.
| Autor: | Jongguk Lim1 limjg@korea.kr, Giyoung Kim1 giyoung@korea.kr, Changyeun Mo1 cymoh100@korea.kr, Kim, Moon S.2 Moon.Kim@ars.usda.gov |
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| Zdroj: | Sensors (14248220). Nov2015, Vol. 15 Issue 11, p27420-27435. 16p. |
| Databáze: | Academic Search Ultimate |
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