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Potential of UV and SWIR hyperspectral imaging for determination of levels of phenolic flavour compounds in peated barley malt.
Tschannerl, Julius; Ren, Jinchang; Jack, Frances; Krause, Julius; Zhao, Huimin; Huang, Wenjiang; Marshall, Stephen.
Afiliación
  • Tschannerl J; Centre for Signal and Image Processing, University of Strathclyde, 204 George Street, Glasgow, UK. Electronic address: julius.tschannerl@strath.ac.uk.
  • Ren J; Centre for Signal and Image Processing, University of Strathclyde, 204 George Street, Glasgow, UK. Electronic address: jinchang.ren@strath.ac.uk.
  • Jack F; Scotch Whisky Research Institute, Research Avenue North, Edinburgh, UK. Electronic address: frances.jack@swri.co.uk.
  • Krause J; Vision & Fusion Lab Institute for Anthropomatics, Karlsruhe Institute of Technology, Karlsruhe, Germany. Electronic address: julius.krause@iosb.fraunhofer.de.
  • Zhao H; School of Computer Science, Guangdong Polytechnic Normal University, Guangzhou, China. Electronic address: zhaohuimin@gdin.edu.cn.
  • Huang W; Institute of Remote Sensing and Digital Earth, Chinese Academy of Sciences, Beijing, China. Electronic address: huangwj@radi.ac.cn.
  • Marshall S; Centre for Signal and Image Processing, University of Strathclyde, 204 George Street, Glasgow, UK. Electronic address: stephen.marshall@strath.ac.uk.
Food Chem ; 270: 105-112, 2019 Jan 01.
Article en En | MEDLINE | ID: mdl-30174023
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Gusto / Hordeum Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Gusto / Hordeum Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido