Study on Brand Traceability of Vinegar Based on Near Infrared Spectroscopy Technology

GUAN Xiao; LIU Jing; GU Fang-qing; YANG Yong-jian

doi:10.3964/j.issn.1000-0593(2014)09-2402-05

Journals >Spectroscopy and Spectral Analysis >Volume 34 >Issue 9 >Page 2402 > Article

Spectroscopy and Spectral Analysis
Vol. 34, Issue 9, 2402 (2014)

Study on Brand Traceability of Vinegar Based on Near Infrared Spectroscopy Technology

GUAN Xiao^1、2、*, LIU Jing³, GU Fang-qing², and YANG Yong-jian⁴

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(2014)09-2402-05 Cite this Article

GUAN Xiao, LIU Jing, GU Fang-qing, YANG Yong-jian. Study on Brand Traceability of Vinegar Based on Near Infrared Spectroscopy Technology[J]. Spectroscopy and Spectral Analysis, 2014, 34(9): 2402 Copy Citation Text

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References

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[4] Hulland J. Strategic Management Journal, 1999, 20(2): 195.

[5] Sun S, Guo B, Wei Y, et al. Food Chemistry, 2012, 135(2): 508.

[6] De Vries S, Jf Ter Braak C. Chemometrics and Intelligent Laboratory Systems, 1995, 30(2): 239.

[7] Bombarda I, Dupuy N, Da J P, et al. Analytica Chimica Acta, 2008, 613(1): 31.

[8] Bevilacqua M, Bucci R, Magri A D, et al. Analytica Chimica Acta, 2012, 717(2): 39.

[9] Galtier O, Dupuy N, Le Dreau Y, et al. Analytica Chimica Acta, 2007, 595(1-2): 136.

[10] Arana A, Soret B. Meat Science, 2002, 61: 367.

GUAN Xiao, LIU Jing, GU Fang-qing, YANG Yong-jian. Study on Brand Traceability of Vinegar Based on Near Infrared Spectroscopy Technology[J]. Spectroscopy and Spectral Analysis, 2014, 34(9): 2402

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