The Study on Quickly Determining DON Level in Wheat Flour by Trend Parameter of Spectra

WU Wei; ZU Guang-peng; CHEN Gui-yun; XU Jian-hong; CHEN Kun-jie

doi:10.3964/j.issn.1000-0593(2020)05-1565-04

Journals >Spectroscopy and Spectral Analysis >Volume 40 >Issue 5 >Page 1565 > Article

Spectroscopy and Spectral Analysis
Vol. 40, Issue 5, 1565 (2020)

The Study on Quickly Determining DON Level in Wheat Flour by Trend Parameter of Spectra

WU Wei¹, ZU Guang-peng¹, CHEN Gui-yun¹, XU Jian-hong², and CHEN Kun-jie^1、*

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¹[in Chinese]

²[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2020)05-1565-04 Cite this Article

WU Wei, ZU Guang-peng, CHEN Gui-yun, XU Jian-hong, CHEN Kun-jie. The Study on Quickly Determining DON Level in Wheat Flour by Trend Parameter of Spectra[J]. Spectroscopy and Spectral Analysis, 2020, 40(5): 1565 Copy Citation Text

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References

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[5] Wei W, Liu A, Li M. Cereal & Feed Industry, 2013, 12(1): 60.

[11] De G A, Lippolis V, Nordkvist E. Food Additives & Contaminants Part A Chemistry Analysis Control Exposure & Risk Assessment, 2009, 26(6): 907.

[12] Dvor ek V, Prohasková A, Chrpová J. Plant Soil & Environment, 2012, 58(4): 196.

[13] Annalisa D G, Salvatore C, Angelo V. Toxins, 2014, 6(11): 3129.

[14] Peiris K S, Dong Y, Davis M A. Cereal Chemistry, 2017, 94(4): 677.

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