Convenient use of near-infrared spectroscopy to indirectly predict the antioxidant activitiy of edible rose (Rose chinensis Jacq “Crimsin Glory” H.T.) petals during infrared drying
Liqing Qiu, Min Zhang, Arun S. Mujumdar, Chang Lu
Topics & Concepts
PetalChemistryDPPHRose (mathematics)Partial least squares regressionABTSAntioxidantChemometricsNear-infrared spectroscopyFood scienceBotanyAnalytical Chemistry (journal)ChromatographyMathematicsBiochemistryHorticultureBiologyStatisticsNeuroscienceSpectroscopy and Chemometric AnalysesPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial Activity