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Method of simultaneously analyzing amount of nutritional component in various foods having different physicochemical properties and compositions by near-infrared reflectance spectroscopy
Method of simultaneously analyzing amount of nutritional component in various foods having different physicochemical properties and compositions by near-infrared reflectance spectroscopy
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机译：通过近红外反射光谱法同时分析具有不同理化性质和组成的各种食品中营养成分的量的方法
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摘要
A method is for simultaneously analyzing nutritional component content in a plurality of various foods or agricultural sources having different ingredients and forms, that is, different physicochemical properties and compositions distributed in Korea by near-infrared reflectance spectroscopy. In particular, a method is for rapidly and accurately measuring nutritional component content in a plurality of various foods or agricultural sources having different ingredients and forms, that is, different physicochemical properties and compositions distributed in Korea by near-infrared reflectance spectroscopy.
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