Determination of anthocyanin and moisture content of purple sweet potatoes during drying process by their optical properties in the 400–1050 nm range
Jing Peng, Ke Wang, Man Chen, Jiamei Long, Kang Tu, Leiqing Pan
Topics & Concepts
AnthocyaninChemistryWater contentAnalytical Chemistry (journal)Absorption (acoustics)MoistureResidualChromatographyMaterials scienceFood scienceMathematicsComposite materialOrganic chemistryGeotechnical engineeringAlgorithmEngineeringSpectroscopy and Chemometric AnalysesLeaf Properties and Growth MeasurementSensory Analysis and Statistical Methods