Rapid Determination of Protein Components and Their Subunits in Peanut Based on Near Infrared Technology

ZHAO Si-meng; YU Hong-wei; GAO Guan-yong; CHEN Ning; WANG Bo-yan; WANG Qiang; LIU Hong-zhi

doi:10.3964/j.issn.1000-0593(2021)03-0912-06

Spectroscopy and Spectral Analysis, Volume. 41, Issue 3, 912(2021)

Rapid Determination of Protein Components and Their Subunits in Peanut Based on Near Infrared Technology

ZHAO Si-meng^1、*, YU Hong-wei¹, GAO Guan-yong², CHEN Ning², WANG Bo-yan³, WANG Qiang¹, and LIU Hong-zhi¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

³[in Chinese]

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References(8)

[1] [1] Cheng Junhu, Jin Huali, Liu Zhiwei. Infrared Physics and Technology, 2018, 88: 92.

[5] [5] Wang L, Liu H, Liu L, et al. International Journal of Food Properties, 2014, 17(7): 1560.

[6] [6] Liu Yan, Zhao Guanli, Su Xinguo. Modern Food Science and Technology. 2013, 29(9): 2095.

[8] [8] Kandala C V, Sundaram J. Journal of Food Measurement and Characterization, 2014, 8(2): 132.

[10] [10] Chiou Y Y. Journal of Food Biochemistry, 1990, 14: 219.

[11] [11] Laemmli U K. Nature, 1970, 227: 680.

[12] [12] Ronald A Holser. American Journal of Analytical Chemistry, 2014, 5: 378.

[14] [14] Yu H W, Liu H Z, Wang N, et al. Analytical Methods, 2016, 8(41): 7482.

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ZHAO Si-meng, YU Hong-wei, GAO Guan-yong, CHEN Ning, WANG Bo-yan, WANG Qiang, LIU Hong-zhi. Rapid Determination of Protein Components and Their Subunits in Peanut Based on Near Infrared Technology[J]. Spectroscopy and Spectral Analysis, 2021, 41(3): 912

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Paper Information

Received: Feb. 25, 2020

Accepted: --

Published Online: Apr. 7, 2021

The Author Email: Si-meng ZHAO (392246771@qq.com)

DOI:10.3964/j.issn.1000-0593(2021)03-0912-06

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