A Rapid Evaluation of VC Content on Lingwu Long Jujube Using Hyperspectral Technique

YANG Xiao-yu; LIU Gui-shan; DING Jia-xing; CHEN Ya-bin; FANG Meng-meng; MA Chao; HE Jian-guo

doi:10.3964/j.issn.1000-0593(2019)01-0230-05

Journals >Spectroscopy and Spectral Analysis >Volume 39 >Issue 1 >Page 230 > Article

Spectroscopy and Spectral Analysis
Vol. 39, Issue 1, 230 (2019)

A Rapid Evaluation of VC Content on Lingwu Long Jujube Using Hyperspectral Technique

YANG Xiao-yu^1、*, LIU Gui-shan¹, DING Jia-xing¹, CHEN Ya-bin¹, FANG Meng-meng¹, MA Chao², and HE Jian-guo¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2019)01-0230-05 Cite this Article

YANG Xiao-yu, LIU Gui-shan, DING Jia-xing, CHEN Ya-bin, FANG Meng-meng, MA Chao, HE Jian-guo. A Rapid Evaluation of VC Content on Lingwu Long Jujube Using Hyperspectral Technique[J]. Spectroscopy and Spectral Analysis, 2019, 39(1): 230 Copy Citation Text

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References

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[12] Zou Xiaobo, Xu Yiwei, Chen Wu, et al. Mod. Food Sci. Technol., 2015, 32(9): 263.

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