関連する実験動画

Updated: Jun 5, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
10:25

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements

Published on: June 28, 2016

"ウグニ・ブランク"のブドウの熟成過程のためのダイナミックなマルチパラメータ予測モデルの開発,可視光および近赤外線スペクトルスコピーを用いて

Chenxue Su1, Jia Che1, Zehao Wu1

  • 1College of Enology, Northwest A&F University, Yangling 712100, China.

Foods (Basel, Switzerland)
|February 13, 2026
PubMed
まとめ

可視/近赤外線 (Vis/NIR) スペクトロスコピーは,Ugni Blancのブドウの品質を無破壊的に正確に予測します. この方法は,pH,糖質,フェノール含有量などの重要なパラメータを定量化し,従来の実験室分析の迅速な代替案を提供します.

キーワード:
ウグニ・ブラン (Ugni Blanc) のブドウは,ウグニ・ブラン (Ugni Blanc) のブドウから作られています.ビジュアル/NIRスペクトロスコピーコンボリューションニューラルネットワーク部分最小二乗の部分的な最小二乗サポートベクトルマシンの回帰

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