Spectroscopy and Spectral Analysis, Volume. 41, Issue 7, 2036(2021)
Quantitative Analysis of Total Phenol Content in Cabernet Sauvignon Grape Based on Near-Infrared Spectroscopy
References(5)
[3] Sun X, Wang H, Yu J et al[D]. Journal of Food Measurement and Characterization, 11, 1(2017).
[5] Andrew G R, Michael F, Ralph B B[D]. American Journal of Enology and Viticulture, 67, 38(2016).
[7] Chinnici F, Ivanova V, Stefova M[D]. Journal of the Serbian Chemical Society, 75, 45(2010).
[11] Fan Z, Qiu Y, Zhu R et al[D]. Spectroscopy Letters, 51, 226(2018).
[12] Jiang H, Liu F, Zhang C et al[D]. Food and Bioprocess Technology, 10, 213(2017).
Tools
Get Citation
Copy Citation Text
Yi-jia LUO, He ZHU, Xiao-han LI, Juan DONG, Hao TIAN, Xue-wei SHI, Wen-xia WANG, Jing-tao SUN. Quantitative Analysis of Total Phenol Content in Cabernet Sauvignon Grape Based on Near-Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2021, 41(7): 2036
Paper Information
Category: Research Articles
Received: Jul. 2, 2020
Accepted: --
Published Online: Sep. 8, 2021
The Author Email: Yi-jia LUO (luoyijiayj@126.com)
© Copyright 2018-2021 | Chinese Laser Press.
All Rights Reserved 沪ICP备15018463号-20