Detection of Profenofos in Chinese Kale, Cabbage, and Chili Spur Pepper Using Fourier Transform Near-Infrared and Fourier Transform Mid-Infrared Spectroscopies-Reference-Cited by-同舟云学术

Detection of Profenofos in Chinese Kale, Cabbage, and Chili Spur Pepper Using Fourier Transform Near-Infrared and Fourier Transform Mid-Infrared Spectroscopies

Published:2021-09-23 Issue:40 Volume:6 Page:26404-26415
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Sankom Atchara¹²,Mahakarnchanakul Warapa¹²^ORCID,Rittiron Ronnarit³^ORCID,Sajjaanantakul Tanaboon¹,Thongket Thammasak⁴

Affiliation:

1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand

2. Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok 10900, Thailand

3. Department of Food Engineering, Faculty of Engineering at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand

4. Department of Horticulture, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand

Funder

Ministry of Education

Thailand Research Fund

Thai President Foods PCL

Center for Advanced Studies for Agriculture and Food, Kasetsart University

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.1c03674