Rapid Determination of Protein Components and Their Subunits in Peanut Based on Near Infrared Technology

ZHAO Si-meng; YU Hong-wei; GAO Guan-yong; CHEN Ning; WANG Bo-yan; WANG Qiang; LIU Hong-zhi

doi:10.3964/j.issn.1000-0593(2021)03-0912-06

Journals >Spectroscopy and Spectral Analysis >Volume 41 >Issue 3 >Page 912 > Article

Spectroscopy and Spectral Analysis
Vol. 41, Issue 3, 912 (2021)

Rapid Determination of Protein Components and Their Subunits in Peanut Based on Near Infrared Technology

ZHAO Si-meng^1、*, YU Hong-wei¹, GAO Guan-yong², CHEN Ning², WANG Bo-yan³, WANG Qiang¹, and LIU Hong-zhi¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

³[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2021)03-0912-06 Cite this Article

ZHAO Si-meng, YU Hong-wei, GAO Guan-yong, CHEN Ning, WANG Bo-yan, WANG Qiang, LIU Hong-zhi. Rapid Determination of Protein Components and Their Subunits in Peanut Based on Near Infrared Technology[J]. Spectroscopy and Spectral Analysis, 2021, 41(3): 912 Copy Citation Text

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References

[1] Cheng Junhu, Jin Huali, Liu Zhiwei. Infrared Physics and Technology, 2018, 88: 92.

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[6] Liu Yan, Zhao Guanli, Su Xinguo. Modern Food Science and Technology. 2013, 29(9): 2095.

[8] Kandala C V, Sundaram J. Journal of Food Measurement and Characterization, 2014, 8(2): 132.

[10] Chiou Y Y. Journal of Food Biochemistry, 1990, 14: 219.

[11] Laemmli U K. Nature, 1970, 227: 680.

[12] Ronald A Holser. American Journal of Analytical Chemistry, 2014, 5: 378.

[14] Yu H W, Liu H Z, Wang N, et al. Analytical Methods, 2016, 8(41): 7482.

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