• Spectroscopy and Spectral Analysis
  • Vol. 37, Issue 6, 1896 (2017)
ZHONG Bi-zhen1、*, TU Zong-cai1、2, and WANG Hui1
Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
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    DOI: 103964/jissn1000-0593(2017)06-1896-06 Cite this Article
    ZHONG Bi-zhen, TU Zong-cai, WANG Hui. Inhomogeneity of Ovalbumin Glycosylation Products in Microwave Field with Spectral Analysis[J]. Spectroscopy and Spectral Analysis, 2017, 37(6): 1896 Copy Citation Text show less
    References

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    [3] Clarke R E, Dordevic A L, Tan S M, et al. Nutrients, 2016, 8(3): 125.

    [4] Lv L, Chi Y, Chen C, et al. International Journal of Food Properties, 2013, 18(6): 1326.

    [5] Mastrocola R, Nigro D, Chiazza F, et al. Free Radical Biology & Medicine, 2016, 91: 224.

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    [7] Kuan Y H, Bhat R, Karim A A. Journal of Agricultural and Food Chemistry, 2011, 59(8): 4111.

    [8] Jiang Z, Rai D K, O’Connor P M, et al. Food Research International, 2013, 50(1): 266.

    [9] Liu Y, Zhao G, Zhao M, et al. Food Chemistry, 2012, 131(3): 901.

    ZHONG Bi-zhen, TU Zong-cai, WANG Hui. Inhomogeneity of Ovalbumin Glycosylation Products in Microwave Field with Spectral Analysis[J]. Spectroscopy and Spectral Analysis, 2017, 37(6): 1896
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