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Feasibility of the use of visible and near infrared spectroscopy to assess soluble solids content and pH of rice wines

Food ChemistrySoluble Solids ContentRice WinesEngineeringOptical PropertiesSpectroscopyNear Infrared SpectroscopyInfrared SpectroscopyFood AnalysisAnalytical ChemistryNear-infrared SpectroscopyChemistryFood QualityFood TechnologySpectroscopic MethodHealth Sciences