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    Journals >Journal of Infrared and Millimeter Waves >Volume 29 >Issue 3 >Page 220 > Article
    • Journal of Infrared and Millimeter Waves
    • Vol. 29, Issue 3, 220 (2010)
    SIMULTANEOUS AND RAPID DETERMINATION OF PHYSICAL AND CHEMICAL INDICES OF FLAVOR AND FRAGRANCE BY FOURIER TRANSFORM NEAR-INFRARED SPECTROSCOPY
    LIU Shan1, HU Jun1, CHE Yan-Li1, and ZHANG Feng2
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  • 1[in Chinese]
  • 2[in Chinese]
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    LIU Shan, HU Jun, CHE Yan-Li, ZHANG Feng. SIMULTANEOUS AND RAPID DETERMINATION OF PHYSICAL AND CHEMICAL INDICES OF FLAVOR AND FRAGRANCE BY FOURIER TRANSFORM NEAR-INFRARED SPECTROSCOPY[J]. Journal of Infrared and Millimeter Waves, 2010, 29(3): 220 Copy Citation Text show less
    References

    [1] Lambert K Sorensen, Rita Jepsen. Assessment of sensory properties of cheese by near-infrared spectroscopy[J]. Int. Dairy Journal,1998(8):863-871

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    LIU Shan, HU Jun, CHE Yan-Li, ZHANG Feng. SIMULTANEOUS AND RAPID DETERMINATION OF PHYSICAL AND CHEMICAL INDICES OF FLAVOR AND FRAGRANCE BY FOURIER TRANSFORM NEAR-INFRARED SPECTROSCOPY[J]. Journal of Infrared and Millimeter Waves, 2010, 29(3): 220
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