Possibilities of Near-Infrared Spectroscopy for the Assessment of Principle Components in Honey

TU Zhen-hua; JI Bao-ping; MENG Chao-ying; ZHU Da-zhou; WANG Lin-ge; QING Zhao-shen

Journals >Spectroscopy and Spectral Analysis >Volume 29 >Issue 12 >Page 3291 > Article

Spectroscopy and Spectral Analysis
Vol. 29, Issue 12, 3291 (2009)

Possibilities of Near-Infrared Spectroscopy for the Assessment of Principle Components in Honey

TU Zhen-hua¹, JI Bao-ping¹, MENG Chao-ying², ZHU Da-zhou³, WANG Lin-ge¹, and QING Zhao-shen¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

³[in Chinese]

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DOI: Cite this Article

TU Zhen-hua, JI Bao-ping, MENG Chao-ying, ZHU Da-zhou, WANG Lin-ge, QING Zhao-shen. Possibilities of Near-Infrared Spectroscopy for the Assessment of Principle Components in Honey[J]. Spectroscopy and Spectral Analysis, 2009, 29(12): 3291 Copy Citation Text

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References

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[3] Zhu D Z, Ji B P, Meng C Y, et al. Journal of Agricultural and Food Chemistry,2007,55:5423.

[4] Qiu P Y, Ding H B, Tang Y K, et al. Journal of Agricultural and Food Chemistry,1999,47:2760.

[5] Garcia-Alvarez J F, Huidobro M H, Rodriguez-Otero J L. Journal of Agricultural and Food Chemistry,2000, 48:5154.

[6] Luiz C M P, Waldomiro B N, Maria C M, et al. Talanta,2007, 71(5): 1926.

[9] Kennard R W, Stone L A. Technometrics,1969, 11: 137.

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