Study on Quality Identification of Olive Oil Based on Near Infrared Spectra

LIU Guo-hai; HAN Wei-qiang; JIANG Hui

doi:10.3964/j.issn.1000-0593(2016)09-2798-04

Journals >Spectroscopy and Spectral Analysis >Volume 36 >Issue 9 >Page 2798 > Article

Spectroscopy and Spectral Analysis
Vol. 36, Issue 9, 2798 (2016)

Study on Quality Identification of Olive Oil Based on Near Infrared Spectra

LIU Guo-hai^*, HAN Wei-qiang, and JIANG Hui

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[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2016)09-2798-04 Cite this Article

LIU Guo-hai, HAN Wei-qiang, JIANG Hui. Study on Quality Identification of Olive Oil Based on Near Infrared Spectra[J]. Spectroscopy and Spectral Analysis, 2016, 36(9): 2798 Copy Citation Text

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References

[1] Sun Xiaodan, Li Xinhui, Shi Weimin, et al. Journal of Pingdingshan University, 2015, (5): 57.

[2] Sinelli N, Casale M, Di E V, et al. Food Research International, 2010, 43: 2126.

[3] Hui Jiang, Guohai Liu, Congli Mei, et al. Anal. Bioanal. Chem., 2012, 404: 603.

[4] Jiang Hui, Liu Guohai, Mei Congli, et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2012, 97: 277.

[7] Yong-Huan Yun, Wei-Ting Wang, Min-Li Tan, et al. Analytica Chimica Acta, 2014, 807: 36.

[8] Nrgaard L, Saudland A, Wagner J, et al. Appl. Spectrosc., 2000, 54: 413.

[9] Leardi R, Nrgaard L. J. Chemometric, 2004, 18: 486.

LIU Guo-hai, HAN Wei-qiang, JIANG Hui. Study on Quality Identification of Olive Oil Based on Near Infrared Spectra[J]. Spectroscopy and Spectral Analysis, 2016, 36(9): 2798

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