• Spectroscopy and Spectral Analysis
  • Vol. 29, Issue 10, 2860 (2009)
CHEN Yan-qing1、2、*, NI Yong-nian1, and SHU Hong-ying2
Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
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    DOI: Cite this Article
    CHEN Yan-qing, NI Yong-nian, SHU Hong-ying. Research on Discrimination Method of Vinegar Varieties and Brands Based on the Content of Inorganic Elements[J]. Spectroscopy and Spectral Analysis, 2009, 29(10): 2860 Copy Citation Text show less
    References

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    [5] Zhang Qin-yi, Zhang Shun-ping, Xie Chang-sheng, et al. Sensors and Actuators B, 2006, 119(2): 538.

    [6] Tesfaye W, Morales M L, Garci a-Parrilla M C, et al. Trends in Food Science & Technology, 2002, 13(1): 12.

    [7] Lapa Rui A S, Lima Jose L F C, Perez-Olmos Ricardo, et al. Food Control, 1995, 6(3): 155.

    [8] Guerrero Maria I, Herce-Pagliai Claudia, Camean Ana M, et al. Talanta, 1997, 45(2): 379.

    [9] Antonelli A, Zeppa G, Gerbi V, et al. Food Chemistry, 1997, 60(33): 403.

    [10] Lipp M, Radovic B S, Anklam E. Food Control, 1998, 9(6): 349.

    [11] Geladi P, Kowalski B R. Analytica Chimica Acta, 1986, 185: 1.

    CHEN Yan-qing, NI Yong-nian, SHU Hong-ying. Research on Discrimination Method of Vinegar Varieties and Brands Based on the Content of Inorganic Elements[J]. Spectroscopy and Spectral Analysis, 2009, 29(10): 2860
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