Spectroscopy and Spectral Analysis, Volume. 29, Issue 10, 2860(2009)
Research on Discrimination Method of Vinegar Varieties and Brands Based on the Content of Inorganic Elements
References(9)
[3] [3] Zhang Guo-wen, Ni Yong-nian, Churchill Jane, et al. Talanta, 2006, 70(2): 293.
[4] [4] Hernandez O M, Fraga J M G, Jimenez A I, et al. Food Chemistry, 2005, 93(3): 449.
[5] [5] Zhang Qin-yi, Zhang Shun-ping, Xie Chang-sheng, et al. Sensors and Actuators B, 2006, 119(2): 538.
[6] [6] Tesfaye W, Morales M L, Garci a-Parrilla M C, et al. Trends in Food Science & Technology, 2002, 13(1): 12.
[7] [7] Lapa Rui A S, Lima Jose L F C, Perez-Olmos Ricardo, et al. Food Control, 1995, 6(3): 155.
[8] [8] Guerrero Maria I, Herce-Pagliai Claudia, Camean Ana M, et al. Talanta, 1997, 45(2): 379.
[9] [9] Antonelli A, Zeppa G, Gerbi V, et al. Food Chemistry, 1997, 60(33): 403.
[10] [10] Lipp M, Radovic B S, Anklam E. Food Control, 1998, 9(6): 349.
[11] [11] Geladi P, Kowalski B R. Analytica Chimica Acta, 1986, 185: 1.
Tools
Get Citation
Copy Citation Text
CHEN Yan-qing, NI Yong-nian, SHU Hong-ying. Research on Discrimination Method of Vinegar Varieties and Brands Based on the Content of Inorganic Elements[J]. Spectroscopy and Spectral Analysis, 2009, 29(10): 2860
Paper Information
Received: Oct. 16, 2008
Accepted: --
Published Online: Aug. 31, 2010
The Author Email:
CSTR:32186.14.
© Copyright 2018-2021 | Chinese Laser Press.
All Rights Reserved 沪ICP备15018463号-20