Spectroscopy and Spectral Analysis, Volume. 40, Issue 10, 3230(2020)
Research on Vegetable Oils Classification Based on Two-Dimensional Correlation Near-Infrared Spectroscopy
References(8)
[2] Dupuy N, Galtier O, Ollivier D et al[D]. Analytica Chimica Acta, 666, 23(2010).
[3] Lillie R D, Spicer S S[D]. Journal of Histochemistry & Cytochemistry, 7, 123(1959).
[4] Alpaslan Turgut, Ismail Tavman, Sebnem Tavman[D]. International Journal of Food Properties, 12, 741(2009).
[5] Bi Junmin, Guo Yujun, Liang Xiao et al[D]. Food Chemistry, 285, 450(2019).
[8] Irudayaraj Joseph, Paradkar Manish M, Yang Hong[D]. Food Chemistry, 93, 25(2005).
[11] Liu Rong, Xu Kexin, Yang Renjie[D]. Food Bioscience, 2, 61(2013).
[12] Liu Rong, Xu Kexin, Yang Renjie et al[D]. Applied Spectroscopy, 67, 1363(2013).
[13] Dowrey A E, Marcoli C, Noda I et al[D]. Applied Spectroscopy, 54, 1363(2000).
Tools
Get Citation
Copy Citation Text
Zhe WANG, Chen-xi LI, Rui QIAN, Rong LIU, Wen-liang CHEN, Ke-xin XU. Research on Vegetable Oils Classification Based on Two-Dimensional Correlation Near-Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2020, 40(10): 3230
Paper Information
Category: Research Articles
Received: Sep. 9, 2019
Accepted: --
Published Online: Jun. 18, 2021
The Author Email:
© Copyright 2018-2021 | Chinese Laser Press.
All Rights Reserved 沪ICP备15018463号-20