Use of near-infrared spectroscopy for the rapid evaluation of soybean [Glycine max (L.) Merri.] water soluble protein content-Reference-Cited by-同舟云学术

Use of near-infrared spectroscopy for the rapid evaluation of soybean [Glycine max (L.) Merri.] water soluble protein content

Published:2020-01 Issue: Volume:224 Page:117400
ISSN:1386-1425
Container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
language:en
Short-container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy

Author:

Xu Ruixin^ORCID,Hu Wei,Zhou Yanchen,Zhang Xianyi,Xu Shu,Guo Qingyuan,Qi Ping,Chen Lingling,Yang Xuezhen,Zhang Fan,Liu Like,Qiu Lijuan,Wang Jun^ORCID

Funder

National Key R&D Program of China

Open Fund of Engineering Research Center of Ecology and Agricultural Use of Wetland, Ministry of Education

Publisher

Elsevier BV

Subject

Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference43 articles.

5. The effect of soybean protein content on the yield and quality of bei tofu;Li;Science and Technology of Cereals, oils and Foods,2005

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