Application of Near Infrared Spectroscopy in Chocolate Analysis
Abstract
NIR spectroscopy turned out to be a useful tool in the analysis of chocolate. Analytical data for moisture, fat, saccharose and lactose were used for calibration of the used instruments. The performance of the calibration models in assessment of the component contents based on NIR spectral data is reported.Downloads
Published
2003-08-15
How to Cite
Copikova, J., Novotna, M., Smidova, I., Synytsya, A., & Cerna, M. (2003). Application of Near Infrared Spectroscopy in Chocolate Analysis. Chemické Listy, 97(7). Retrieved from http://www-.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2231
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