A Kinetic Model of Hardness in Storage Periods of Fresh Jujubes at Room Temperature Using Two Dimensional Correlation Spectroscopy

LIU Jiang-long; ZHANG Shu-juan; SUN Hai-xia; XUE Jian-xin; ZHAO Xu-ting

doi:10.3964/j.issn.1000-0593(2018)03-0813-05

Journals >Spectroscopy and Spectral Analysis >Volume 38 >Issue 3 >Page 813 > Article

Spectroscopy and Spectral Analysis
Vol. 38, Issue 3, 813 (2018)

A Kinetic Model of Hardness in Storage Periods of Fresh Jujubes at Room Temperature Using Two Dimensional Correlation Spectroscopy

LIU Jiang-long^*, ZHANG Shu-juan, SUN Hai-xia, XUE Jian-xin, and ZHAO Xu-ting

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[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2018)03-0813-05 Cite this Article

LIU Jiang-long, ZHANG Shu-juan, SUN Hai-xia, XUE Jian-xin, ZHAO Xu-ting. A Kinetic Model of Hardness in Storage Periods of Fresh Jujubes at Room Temperature Using Two Dimensional Correlation Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2018, 38(3): 813 Copy Citation Text

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References

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[2] Liu Hancheng, Xu Mudan. Innovative Food Science & Emerging Technologies, 2015, 30: 43.

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[6] Li Xiaopei, Liu Shaoxuan, Chen Jing. Vibrational Spectroscopy, 2012, 60: 212.

[8] Burks C S, Dowell F E, Xie F. Journal of Stored Products Research, 2000, 36(3): 289.

[11] Noureddine Messaoudi, Mohammed Khomri, Abdellah Dbik, et al. Journal of Environmental Chemical Engineering, 2016, 4: 3848.

[13] Wu D, Nie P, He Y, et al. Food and Bioprocess Technology, 2012, 5(4): 1402.

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