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	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
	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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