Research on Quantitative Model of Royal Jelly Quality by Raman Spectroscopy

CHEN Fan; LIU Cui-ling; CHEN Lan-zhen; SUN Xiao-rong; LI Yi; JIN Yue

doi:10.3964/j.issn.1000-0593(2019)02-0471-06

Journals >Spectroscopy and Spectral Analysis >Volume 39 >Issue 2 >Page 471 > Article

Spectroscopy and Spectral Analysis
Vol. 39, Issue 2, 471 (2019)

Research on Quantitative Model of Royal Jelly Quality by Raman Spectroscopy

CHEN Fan¹, LIU Cui-ling¹, CHEN Lan-zhen^{1、2、3、4}, SUN Xiao-rong¹, LI Yi^{1、2、3、4}, and JIN Yue^{1、2、3、4}

Author Affiliations

¹[in Chinese]

²[in Chinese]

³[in Chinese]

⁴[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2019)02-0471-06 Cite this Article

CHEN Fan, LIU Cui-ling, CHEN Lan-zhen, SUN Xiao-rong, LI Yi, JIN Yue. Research on Quantitative Model of Royal Jelly Quality by Raman Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2019, 39(2): 471 Copy Citation Text

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References

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[7] Bruno B, Marc M, Eric M, et al. Journal of Agricultural & Food Chemistry, 2009, 57(15): 6524.

[8] Stefanov I, Baeten V, Abbas O. Journal of Agricultural & Food Chemistry, 2010, 58(20): 10804.

[9] Gouvinhas I, Machado N, Carvalho T, et al. Talanta, 2015, 132(15): 829.

[10] Nunes C A. Food Research International, 2014, 60: 255.

[11] Zhang X, Qi X, Zou M, et al. Analytical Letters, 2011, 44(12): 2209.

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