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	Rapid prediction of phenolic compounds and antioxidant activity of Sudanese honey using Raman and Fourier transform infrared (FT-IR) spectroscopy
	Xiaobo, Zou[1]; Zhihua, Li[2]; Jiyong, Shi[3]; Zhai, Xiaodong[4]; Wang, Sheng[5]
刊名	FOOD CHEMISTRY
	2017
卷号	226页码:202-211
关键词	Honey Antioxidant activity Phenolic compounds Spectroscopy HPLC-DAD Partial least square regression (PLSR)
ISSN号	0308-8146
DOI	http://dx.doi.org/10.1016/j.foodchem.2017.01.024
URL标识	查看原文
收录类别	SCI(E) ; EI ; PUBMED
WOS记录号	WOS:000395958600027
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5356797
专题	江苏大学
作者单位	[1]School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang, Jiangsu, 212013, China [2]School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang, Jiangsu, 212013, China [3]School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang, Jiangsu, 212013, China [4]School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang, Jiangsu, 212013, China [5]School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang, Jiangsu, 212013, China
推荐引用方式 GB/T 7714	Xiaobo, Zou[1],Zhihua, Li[2],Jiyong, Shi[3],et al. Rapid prediction of phenolic compounds and antioxidant activity of Sudanese honey using Raman and Fourier transform infrared (FT-IR) spectroscopy[J]. FOOD CHEMISTRY,2017,226:202-211.
APA	Xiaobo, Zou[1],Zhihua, Li[2],Jiyong, Shi[3],Zhai, Xiaodong[4],&Wang, Sheng[5].(2017).Rapid prediction of phenolic compounds and antioxidant activity of Sudanese honey using Raman and Fourier transform infrared (FT-IR) spectroscopy.FOOD CHEMISTRY,226,202-211.
MLA	Xiaobo, Zou[1],et al."Rapid prediction of phenolic compounds and antioxidant activity of Sudanese honey using Raman and Fourier transform infrared (FT-IR) spectroscopy".FOOD CHEMISTRY 226(2017):202-211.

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