Researching | Research on Quantitative Model of Royal Jelly Quality by Raman Spectroscopy

Spectroscopy and Spectral Analysis, Volume. 39, Issue 2, 471(2019)

Research on Quantitative Model of Royal Jelly Quality by Raman Spectroscopy

CHEN Fan¹, LIU Cui-ling¹, CHEN Lan-zhen^1,2,3,4, SUN Xiao-rong¹, LI Yi^1,2,3,4, and JIN Yue^1,2,3,4

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²[in Chinese]

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References(6)

[6] [6] Abbas O, Pierna J A F, Codony R, et al. Journal of Molecular Structure, 2009, s924-926(1): 294.

[7] [7] Bruno B, Marc M, Eric M, et al. Journal of Agricultural & Food Chemistry, 2009, 57(15): 6524.

[8] [8] Stefanov I, Baeten V, Abbas O. Journal of Agricultural & Food Chemistry, 2010, 58(20): 10804.

[9] [9] Gouvinhas I, Machado N, Carvalho T, et al. Talanta, 2015, 132(15): 829.

[10] [10] Nunes C A. Food Research International, 2014, 60: 255.

[11] [11] Zhang X, Qi X, Zou M, et al. Analytical Letters, 2011, 44(12): 2209.

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CHEN Fan, LIU Cui-ling, CHEN Lan-zhen, SUN Xiao-rong, LI Yi, JIN Yue. Research on Quantitative Model of Royal Jelly Quality by Raman Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2019, 39(2): 471

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Paper Information

Received: Dec. 14, 2017

Accepted: --

Published Online: Mar. 6, 2019

The Author Email:

DOI:10.3964/j.issn.1000-0593(2019)02-0471-06

Topics

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