Spectroscopy and Spectral Analysis, Volume. 39, Issue 1, 150(2019)

Determination of the Carmine Content Based on Spectrum Fluorescence Spectral and PSO-SVM

WANG Shu-tao... PENG Tao, LI Ming-shan, WANG Gui-chuan, KONG De-ming and WANG Yu-tian |Show fewer author(s)
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    References(6)

    [1] [1] Wang Changzhu, Wu Jie, Gao Xiaoyu. China Food Additives, 2014, (1): 61.

    [2] [2] Xia Xue. China Food Safety Magazine, 2015, (33): 56.

    [3] [3] Zhu Ruixia, Xie Xiangyan. Food Research and Development, 2008, 29(1): 128.

    [4] [4] Cai Xi, Ding Jianqiang, Zhong Liangkang, et al. Chinese Journal of Health, 2015, (12): 1910.

    [13] [13] Roodposhti M S, Safarrad T, Shahabi H. Atmospheric Research, 2017, 193: 73.

    [14] [14] Sardashti A, Daniali H M, Varedi S M. Meccanica, 2013, 48(7): 1681.

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    WANG Shu-tao, PENG Tao, LI Ming-shan, WANG Gui-chuan, KONG De-ming, WANG Yu-tian. Determination of the Carmine Content Based on Spectrum Fluorescence Spectral and PSO-SVM[J]. Spectroscopy and Spectral Analysis, 2019, 39(1): 150

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    Paper Information

    Received: Dec. 18, 2017

    Accepted: --

    Published Online: Mar. 17, 2019

    The Author Email:

    DOI:10.3964/j.issn.1000-0593(2019)01-0150-06

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