Rapid assessment of traditional Chinese condiment of chicken essence by portable NIRS and Raman modeling
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
1. Determination of inosine 5′-Monophosphate and Guanosine 5′-Monophosphate in taste-enhancers by ion chromatography;Chen;J. Chromatogr.,2018
2. Two-step mass spectrometric approach for the identification of diketopiperazines in chicken essence;Chen;Eur. Food Res. Technol.,2004
3. On-line monitoring of egg freshness using a portable NIR spectrometer in tandem with machine learning;Cruz-Tirado;J. Food Eng.,2021
4. Dietary supplementation with essence of chicken enhances daily oscillations in plasma glucocorticoid levels and behavioral adaptation to the phase-shifted environmental light-dark cycle in mice;Dilixiati;J. Pharmacol. Sci.,2017
5. Study on the determination of disodium 5′-inosinate, disodium 5′-guanylate by capillary electrophoresis;Du;Sci. Technol. Food Ind.,2010
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