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    Journals >Spectroscopy and Spectral Analysis >Volume 44 >Issue 7 >Page 1993 > Article
    • Spectroscopy and Spectral Analysis
    • Vol. 44, Issue 7, 1993 (2024)
    Qualitative and Quantitative Analyses of Cooked Donkey Meat Adulteration Based on NIR Spectroscopy
    NIU Xiao-ying1,2,3, MU Xiao-qing1,2,3, SUN Jie1,2,3, ZHAO Zhi-lei1,2,3,*, and ZHANG Chun-jiang4
    Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
  • 3[in Chinese]
  • 4[in Chinese]
    • show less
    DOI: 10.3964/j.issn.1000-0593(2024)07-1993-09 Cite this Article
    NIU Xiao-ying, MU Xiao-qing, SUN Jie, ZHAO Zhi-lei, ZHANG Chun-jiang. Qualitative and Quantitative Analyses of Cooked Donkey Meat Adulteration Based on NIR Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2024, 44(7): 1993 Copy Citation Text show less
    References

    [2] Li Yuncheng, Liu Shuyan, Meng Fanbing, et al. Comprehensive Reviews in Food Science and Food Safety, 2020, 19(4):2256.

    [14] Fengou Lemonia-Christina, Tsakanikas Panagiotis, Nychas George-John E. Food Control, 2021, 125(6):108002.

    [19] Zheng Xiaochun, Chen Li, Li Xin, et al. Foods, 2023,12(2):300.

    [21] Jiang Hongzhe, Ru Yu, Chen Qing, et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2021, 249:119307.

    [24] Zheng Xiaochun, Li Yongyu, Wei Wensong, et al. Meat Science,2018,149:55.

    [28] Silva Lorena C R, Folli Gabrielly S, Santos Layla P, et al. Vibrational Spectroscopy, 2020, 111:103158.

    [29] Barbin D F, Badaro A T, Honorato D C B, et al. Food Control, 2020, 107:106816.

    [30] Rady Ahmed, Adedeji Akinbode. Meat Science, 2018, 136:59.

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    NIU Xiao-ying, MU Xiao-qing, SUN Jie, ZHAO Zhi-lei, ZHANG Chun-jiang. Qualitative and Quantitative Analyses of Cooked Donkey Meat Adulteration Based on NIR Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2024, 44(7): 1993
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