• Spectroscopy and Spectral Analysis
  • Vol. 34, Issue 10, 2645 (2014)
TENG Wei-zhuo1、*, SONG Jia1, MENG Fan-xin2, MENG Qing-fan1, LU Jia-hui1, HU Shuang1, TENG Li-rong1、2, WANG Di1, and XIE Jing1
Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
  • show less
    DOI: 10.3964/j.issn.1000-0593(2014)10-2645-07 Cite this Article
    TENG Wei-zhuo, SONG Jia, MENG Fan-xin, MENG Qing-fan, LU Jia-hui, HU Shuang, TENG Li-rong, WANG Di, XIE Jing. Study on the Detection of Active Ingredient Contents of Paecilomyces hepiali Mycelium via Near Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2014, 34(10): 2645 Copy Citation Text show less
    References

    [1] Hsu T H, Shiao L H, Hsieh C Y, et al. Food Chemistry, 2002, 78: 463.

    [2] Li S P, Su Z R, Dong T T, et al. Phytomedicine, 2002, 9: 319.

    [3] Li S P, Su Z R, Dong T T, et al. Electrophoresis, 2001, 22(1): 144.

    [4] Yoshikawa N, Nakamura K, Yamaguchi Y, et al. Clin Exp Pharmacol Physiol, 2004, 2: S51.

    [6] Koh J H, Yu K W, Suh H J, et al. Biosci. Biotechnol. Biochem., 2002, 66(2): 407.

    [7] Restaino E, Fassio A, Cozzolino D, et al. Cyta-Journal of Food, 2011, 9: 210.

    [8] Martelo M, Vazquez M. Czech Journal of Food Science, 2014, 32: 37.

    [9] Guo Weiliang, Du Yiping, Zhou Yongcan, et al. World Journal of Microbiology & Biotechnology, 2012, 3(28): 993.

    [11] Ko Chia-Nan. Applied Mathematics and Computation, 2013, 221: 503.

    [12] Swierenga H, Groot P J, Weijer A P. Chemometrics and Intelligent Laboratory Systems, 1998, 41: 237.

    [16] Koseki S, Noda T, Yokoyama S. J. Affect Disord, 2013, 151: 352.

    TENG Wei-zhuo, SONG Jia, MENG Fan-xin, MENG Qing-fan, LU Jia-hui, HU Shuang, TENG Li-rong, WANG Di, XIE Jing. Study on the Detection of Active Ingredient Contents of Paecilomyces hepiali Mycelium via Near Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2014, 34(10): 2645
    Download Citation