Spectroscopy and Spectral Analysis, Volume. 44, Issue 7, 1982(2024)

Establishment of High-Throughput Model of Peanut Protein Components and Subunits by Near-Infrared Spectroscopy

CUI Hao-fan1... LIU Hong-zhi1, GUO Qin1,*, GU Feng-ying1, ZHANG Yu2 and WANG Qiang1 |Show fewer author(s)
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    References(6)

    [2] [2] Wang Qiang. Peanut Processing Characteristics and Quality Evaluation. Singapore: Springer Nature, 2018. 43.

    [10] [10] Yu Hongwei, Liu Hongzhi, Wang Qiang, et al. LWT-Food Science and Technology, 2020,128:109398.

    [12] [12] Liu Shunhu, Zhou Ruibao, Tian Shaojun, et al. Journal of the American Oil Chemists Society, 2007,84:793.

    [13] [13] Wold S, Sjstrm M, Eriksson L. Chemometrics and Intelligent Laboratory Systems, 2001, 58(2):109.

    [16] [16] Yu Hongwei, Liu Hongzhi, Erasmus S W, et al. Industrial Crops and Products, 2020,158:112956.

    [17] [17] Haruna S A, Li Huanhuan, Wei Wenya, et al. Analytical Methods, 2022, 14(31): 2989.

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    CUI Hao-fan, LIU Hong-zhi, GUO Qin, GU Feng-ying, ZHANG Yu, WANG Qiang. Establishment of High-Throughput Model of Peanut Protein Components and Subunits by Near-Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2024, 44(7): 1982

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    Paper Information

    Received: Mar. 16, 2023

    Accepted: --

    Published Online: Aug. 28, 2024

    The Author Email: Qin GUO (guoqin2010yl@163.com)

    DOI:10.3964/j.issn.1000-0593(2024)07-1982-06

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