Spectroscopy and Spectral Analysis, Volume. 29, Issue 12, 3291(2009)
Possibilities of Near-Infrared Spectroscopy for the Assessment of Principle Components in Honey
[1] [1] White J W, Riethof M L, Subers M H, et al. Technical Bulletin,1962,1261:1.
[2] [2] Dull G, Birth G S, Smittle D A, et al. Journal of Food Science,1989,54(2):393.
[3] [3] Zhu D Z, Ji B P, Meng C Y, et al. Journal of Agricultural and Food Chemistry,2007,55:5423.
[4] [4] Qiu P Y, Ding H B, Tang Y K, et al. Journal of Agricultural and Food Chemistry,1999,47:2760.
[5] [5] Garcia-Alvarez J F, Huidobro M H, Rodriguez-Otero J L. Journal of Agricultural and Food Chemistry,2000, 48:5154.
[6] [6] Luiz C M P, Waldomiro B N, Maria C M, et al. Talanta,2007, 71(5): 1926.
[9] [9] Kennard R W, Stone L A. Technometrics,1969, 11: 137.
Get Citation
Copy Citation Text
TU Zhen-hua, JI Bao-ping, MENG Chao-ying, ZHU Da-zhou, WANG Lin-ge, QING Zhao-shen. Possibilities of Near-Infrared Spectroscopy for the Assessment of Principle Components in Honey[J]. Spectroscopy and Spectral Analysis, 2009, 29(12): 3291
Received: Dec. 30, 2008
Accepted: --
Published Online: Jan. 4, 2010
The Author Email:
CSTR:32186.14.