• Spectroscopy and Spectral Analysis
  • Vol. 38, Issue 11, 3434 (2018)
REN Meng-jia1、2、*, DING Cheng-qiao1、2, Naoshi Kondo3, WU Hua-lin1、2, and CUI Di1、2
Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
  • 3Graduate School of Agriculture, Kyoto University, Kyoto 6068502, Japan
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    DOI: 10.3964/j.issn.1000-0593(2018)11-3434-05 Cite this Article
    REN Meng-jia, DING Cheng-qiao, Naoshi Kondo, WU Hua-lin, CUI Di. Characterization of Chilled Pork with Three-Dimensional Fluorescence Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2018, 38(11): 3434 Copy Citation Text show less
    References

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    [7] Gil L, Barat J M, Baigts D, et al. Food Chemistry, 2011, 126(3): 1261.

    [8] Xiong Z, Sun D W, Pu H, et al. Food Chemistry, 2015, 179(1): 175.

    [9] Elmasry G, Nagai H, Moria K, et al. Talanta, 2015, 143(1): 145.

    [10] Shirai H, Oshita S, Makino Y, et al. Food and Bioprocess Technology, 2014, 7(12): 3455.

    [11] Oto N, Oshita S, Makino Y, et al. Meat Science, 2013, 93(3): 579.

    [12] Pouzo L B, Zaritzky N E, Pavan E, et al. Meat Science, 2016, 119: 7.

    REN Meng-jia, DING Cheng-qiao, Naoshi Kondo, WU Hua-lin, CUI Di. Characterization of Chilled Pork with Three-Dimensional Fluorescence Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2018, 38(11): 3434
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