Author:
Ma Ling,Li Jianshe,Wang Jing,Tian Xingwu,Zhang Yiyang,Ma Yan,Ma Siyan,Wang Xiaomin,Wu Longguo
Reference29 articles.
1. Correction to the Description of Standard Normal Variate (SNV) and De-Trend (DT) Transformations in Practical Spectroscopy with Applications in Food and Beverage Analysis-2nd Edition;R J Barne;J Near Infrared Spec,1993
2. Determination of the concentration of total phenolic compounds in aged cachaa using two-dimensional fluorescence and mid-infrared spectroscopy;D J Carvalho;Food Chem,2020
3. Unequivocal identification and quantification of PAHs content in ternary synthetic mixtures and in smoked tuna by means of excitation-emission fluorescence spectroscopy coupled with PARAFAC;S Catena;Microchem J,2021
4. Prediction of moisture content during oyster dry processing based on hyperspectral imaging techniques;L P Chen;Chinese Journal of Food Products,2020
5. Role of UV-B irradiation dose and intensity on color retention and antioxidant elicitation in broccoli florets (Brassica oleracea var. Italica);M Darre;Postharvest Biology & Technology,2017