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Editorial
. 2022 Jun 27;22(13):4845.
doi: 10.3390/s22134845.

Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods

Mercedes Del Río Celestino  1 , Rafael Font  1
Affiliations
Editorial

Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods

Mercedes Del Río Celestino et al. Sensors (Basel). .

Abstract

Over the past four decades, near-infrared reflectance spectroscopy (NIRS) has become one of the most attractive and used technique for analysis as it allows for fast and simultaneous qualitative and quantitative characterization of a wide variety of food samples [...].

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Conflict of interest statement

The authors declare no conflict of interest.

References

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