Spectroscopy and Spectral Analysis, Volume. 40, Issue 1, 152(2020)
Qualitative Identification and Quantitative Analysis of Maca Adulteration Based on Multispectral Imaging Technology
[1] [1] Zha S, Zhao Q, Chen J, et al. Carbohydr Polym, 2014, 111: 584.
[2] [2] Chen L F, Li J Y, Fan L P, et al. Journal of Food Quality, 2017, (2): 1.
[3] [3] Stojanovska L, Law C, Lai B, et al. Climacteric, 2015, 18(1): 1.
[5] [5] Zhang L M, Cao J, Hao L M, et al. Food Analytical Methods, 2017, 10(7): 2013.
[7] [7] Chen J J, Zhao Q S, Liu Y L, et al. Chinese Journal of Natural Medicines, 2015, 13(9): 0653.
[11] [11] Martina V, Merete H O, René G, et al. Plos One, 2016, 11(3): 1.
[12] [12] Liu C H, Liu W, Lu X Z, et al. Food Chemistry, 2016, 195: 110.
[13] [13] Liu J X, Cao Y, Wang Q, et al. Food Chemistry, 2016, 190: 938.
[14] [14] Xiong C W, Liu C H, Liu W, et al. Journal of Food Engineering, 2016, 175: 85.
[15] [15] Liu C H, Liu W, Chen W, et al. Food Chemistry, 2015, 173: 482.
[16] [16] Liu C H, Hao G, Su M, et al. Journal of Food Engineering, 2017, 215: 78.
Get Citation
Copy Citation Text
ZHANG Hong-rui, LIU Chang-hong, ZHANG Jiu-kai, HAN Jian-xun, CHEN Ying, ZHENG Lei. Qualitative Identification and Quantitative Analysis of Maca Adulteration Based on Multispectral Imaging Technology[J]. Spectroscopy and Spectral Analysis, 2020, 40(1): 152
Received: Nov. 13, 2018
Accepted: --
Published Online: Apr. 4, 2020
The Author Email: ZHANG Hong-rui (zhanghongrui_18@163.com)