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	Comparing the Potential of Near- and Mid-Infrared Spectroscopy in Determining the Freshness of Strawberry Powder from Freshly Available and Stored Strawberry
	Wang, Da; Wei, Wenwen; Lai, Yanhua; Yang, Xiangzheng; Li, Shaojia; Jia, Lianwen; Wu, Di
刊名	JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY
	2019
卷号	2019
DOI	10.1155/2019/2360631
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4531546
专题	山东大学
作者单位	1.Shandong Univ, Coll Energy & Power Engn, Jinan 250061, Shandong, Peoples R China. 2.[Wang, Da 3.Wei, Wenwen 4.Yang, Xiangzheng
推荐引用方式 GB/T 7714	Wang, Da,Wei, Wenwen,Lai, Yanhua,et al. Comparing the Potential of Near- and Mid-Infrared Spectroscopy in Determining the Freshness of Strawberry Powder from Freshly Available and Stored Strawberry[J]. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY,2019,2019.
APA	Wang, Da.,Wei, Wenwen.,Lai, Yanhua.,Yang, Xiangzheng.,Li, Shaojia.,...&Wu, Di.(2019).Comparing the Potential of Near- and Mid-Infrared Spectroscopy in Determining the Freshness of Strawberry Powder from Freshly Available and Stored Strawberry.JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY,2019.
MLA	Wang, Da,et al."Comparing the Potential of Near- and Mid-Infrared Spectroscopy in Determining the Freshness of Strawberry Powder from Freshly Available and Stored Strawberry".JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2019(2019).

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