Attenuated Total Reflection-Fourier Transform Infrared Spectroscopic Study of Dried Shark Fin Products

HAN Wan-qing; LUO Hai-ying; XIAN Yan-ping; LUO Dong-hui; MU Tong-na; GUO Xin-dong

doi:10.3964/j.issn.1000-0593(2015)02-0379-05

Journals >Spectroscopy and Spectral Analysis >Volume 35 >Issue 2 >Page 379 > Article

Spectroscopy and Spectral Analysis
Vol. 35, Issue 2, 379 (2015)

Attenuated Total Reflection-Fourier Transform Infrared Spectroscopic Study of Dried Shark Fin Products

HAN Wan-qing^1、*, LUO Hai-ying¹, XIAN Yan-ping¹, LUO Dong-hui¹, MU Tong-na², and GUO Xin-dong¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

show less

DOI: 10.3964/j.issn.1000-0593(2015)02-0379-05 Cite this Article

HAN Wan-qing, LUO Hai-ying, XIAN Yan-ping, LUO Dong-hui, MU Tong-na, GUO Xin-dong. Attenuated Total Reflection-Fourier Transform Infrared Spectroscopic Study of Dried Shark Fin Products[J]. Spectroscopy and Spectral Analysis, 2015, 35(2): 379 Copy Citation Text

show less

References

[4] Sun S Q, Chen J B, Zhou Q, et al. Planta Med., 2010, 76(17): 1987.

[7] Chen J B, Zhou Q, Noda I, et al. Analytica Chimica Acta, 2009, 649(1): 106.

[9] Rohman A, Sismindari, Erwanto Y. Meat Science, 2011, 88(1): 91.

[10] Cheng C G, Liu J, Wang H, et al. Applied Spectroscopy Reviews, 2010, 45(3): 165.