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Abstract: Total acid content (TAC) and soluble salt‐free solids content (SSFSC) in Chinese vinegar are 2 important indicators in the assessment of its quality. This paper shows the feasibility to determine TAC and SSFSC in Chinese vinegar by near‐infrared (NIR) spectroscopy. Synergy interval partial least square (Si‐PLS) algorithm was performed to calibrate the regression model. The number of PLS...
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