Spectroscopy and Spectral Analysis, Volume. 38, Issue 3, 813(2018)

A Kinetic Model of Hardness in Storage Periods of Fresh Jujubes at Room Temperature Using Two Dimensional Correlation Spectroscopy

LIU Jiang-long*, ZHANG Shu-juan, SUN Hai-xia, XUE Jian-xin, and ZHAO Xu-ting
Author Affiliations
  • [in Chinese]
  • show less
    References(8)

    [1] [1] Wang Hongjuan, Chen Fusheng, Yang Hongshun, et al. Carbohydrate Polymers, 2012, 89(4): 1180.

    [2] [2] Liu Hancheng, Xu Mudan. Innovative Food Science & Emerging Technologies, 2015, 30: 43.

    [3] [3] Maria L A, Francesco C, Muhammad M A C. Postharvest Biology and Technology, 2017, 125: 112.

    [5] [5] Noda I. Journal of the American Chemical Society, 1989, 111(21): 8166.

    [6] [6] Li Xiaopei, Liu Shaoxuan, Chen Jing. Vibrational Spectroscopy, 2012, 60: 212.

    [8] [8] Burks C S, Dowell F E, Xie F. Journal of Stored Products Research, 2000, 36(3): 289.

    [11] [11] Noureddine Messaoudi, Mohammed Khomri, Abdellah Dbik, et al. Journal of Environmental Chemical Engineering, 2016, 4: 3848.

    [13] [13] Wu D, Nie P, He Y, et al. Food and Bioprocess Technology, 2012, 5(4): 1402.

    Tools

    Get Citation

    Copy Citation Text

    LIU Jiang-long, ZHANG Shu-juan, SUN Hai-xia, XUE Jian-xin, ZHAO Xu-ting. A Kinetic Model of Hardness in Storage Periods of Fresh Jujubes at Room Temperature Using Two Dimensional Correlation Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2018, 38(3): 813

    Download Citation

    EndNote(RIS)BibTexPlain Text
    Save article for my favorites
    Paper Information

    Received: Mar. 26, 2017

    Accepted: --

    Published Online: Apr. 9, 2018

    The Author Email: Jiang-long LIU (longxing_815@163.com)

    DOI:10.3964/j.issn.1000-0593(2018)03-0813-05

    Topics