• Spectroscopy and Spectral Analysis
  • Vol. 40, Issue 1, 189 (2020)
LI Xin-xing1、*, YAO Jiu-bin1, CHENG Jian-hong2, SUN Long-qing1, CAO Xia-min3, and ZHANG Xiao-shuan4
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(2020)01-0189-06 Cite this Article
    LI Xin-xing, YAO Jiu-bin, CHENG Jian-hong, SUN Long-qing, CAO Xia-min, ZHANG Xiao-shuan. Rapid Detection of Crab Freshness Based on Near Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2020, 40(1): 189 Copy Citation Text show less
    References

    [1] Gu S Q, Wang X C, Tao N P, et al. Food Research International, 2013, 54(1): 81.

    [4] Sivertsen A H, Kimiya T, Heia K. Journal of Food Engineering, 2011, 103(3): 317.

    [5] Cai Jianrong, Chen Quansheng, Wan Xinmin, et al. Food Chemistry, 2011, 126(3): 1354.

    [7] Kimiya T, Sivertsen A H, Heia K. Journal of Food Engineering, 2013, 116(3): 758.

    [8] Abdel-Nour N, Ngadi M, Prasher S, et al. Food and Bioprocess Technology, 2011, 4(5): 731.

    [9] Huang X, Ding R, Han F K, et al. Analytical Methods, 2014, 6(24): 9675.

    [10] Lin H, Zhao J, Sun L, et al. Innovative Food Science and Emerging Technologies, 2011, 12(2): 182.

    [11] Chuang Y K, Hu Y P, Yang I C, et al. Journal of Cereal Science, 2014, 60(1): 238.

    [13] Yang H, Hassan S G, Wang L, et al. Computers and Electronics in Agriculture, 2017, 141: 96.

    LI Xin-xing, YAO Jiu-bin, CHENG Jian-hong, SUN Long-qing, CAO Xia-min, ZHANG Xiao-shuan. Rapid Detection of Crab Freshness Based on Near Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2020, 40(1): 189
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