Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food "fuzhu" (Open Access) | |
Wang, Jiahua*; Wang, Jun; Zhang, Xiaowei; Cheng, Jingjing; Li, Qingyu | |
刊名 | Journal of Food Quality
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2018 | |
卷号 | 2018 |
ISSN号 | 0146-9428 |
DOI | 10.1155/2018/3136516 |
URL标识 | 查看原文 |
WOS记录号 | WOS:000428378900001;EI:20181505000199 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/5580672 |
专题 | 武汉轻工大学 |
作者单位 | [Wang, Jiahua] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China. |
推荐引用方式 GB/T 7714 | Wang, Jiahua*,Wang, Jun,Zhang, Xiaowei,et al. Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food "fuzhu" (Open Access)[J]. Journal of Food Quality,2018,2018. |
APA | Wang, Jiahua*,Wang, Jun,Zhang, Xiaowei,Cheng, Jingjing,&Li, Qingyu.(2018).Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food "fuzhu" (Open Access).Journal of Food Quality,2018. |
MLA | Wang, Jiahua*,et al."Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food "fuzhu" (Open Access)".Journal of Food Quality 2018(2018). |
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