Spectroscopy and Spectral Analysis, Volume. 40, Issue 5, 1565(2020)

The Study on Quickly Determining DON Level in Wheat Flour by Trend Parameter of Spectra

WU Wei1... ZU Guang-peng1, CHEN Gui-yun1, XU Jian-hong2 and CHEN Kun-jie1,* |Show fewer author(s)
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  • 2[in Chinese]
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    References(8)

    [1] [1] Lessard M, Savard C, Deschene K, et al. Food & Chemical Toxicology, 2015, 80: 7.

    [2] [2] Smith M C, Timmins-Schiffman E, Coton M, et al. Journal of Proteomics, 2018, 173: 89.

    [4] [4] Michael S, Franz B, Rudolf K. Rapid Communications in Mass Spectrometry, 2010, 20(18): 2649.

    [5] [5] Wei W, Liu A, Li M. Cereal & Feed Industry, 2013, 12(1): 60.

    [11] [11] De G A, Lippolis V, Nordkvist E. Food Additives & Contaminants Part A Chemistry Analysis Control Exposure & Risk Assessment, 2009, 26(6): 907.

    [12] [12] Dvor ek V, Prohasková A, Chrpová J. Plant Soil & Environment, 2012, 58(4): 196.

    [13] [13] Annalisa D G, Salvatore C, Angelo V. Toxins, 2014, 6(11): 3129.

    [14] [14] Peiris K S, Dong Y, Davis M A. Cereal Chemistry, 2017, 94(4): 677.

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    WU Wei, ZU Guang-peng, CHEN Gui-yun, XU Jian-hong, CHEN Kun-jie. The Study on Quickly Determining DON Level in Wheat Flour by Trend Parameter of Spectra[J]. Spectroscopy and Spectral Analysis, 2020, 40(5): 1565

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    Paper Information

    Received: Apr. 4, 2019

    Accepted: --

    Published Online: Dec. 10, 2020

    The Author Email: Kun-jie CHEN (kunjiechen@njau.edu.cn)

    DOI:10.3964/j.issn.1000-0593(2020)05-1565-04

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