Analysis of amino and fatty acid composition in soybean seed, using near infrared reflectance spectroscopy

Agriculture & Biology

• near-infrared spectroscopy 100%
• amino acid composition 83%
• fatty acid composition 68%
• soybeans 64%
• seeds 46%
• fatty acids 27%
• amino acids 22%
• sampling 19%
• calibration 15%
• Glycine (Fabaceae) 11%
• soy protein 8%
• soybean oil 8%
• foods 6%
• screening 5%
• prediction 5%
• oils 5%
• animals 3%
• proteins 2%
• methodology 2%