Non-destructive quantitative analysis of azodicarbonamide additives in wheat flour by high-throughput Raman imaging

• Autorzy: Wang X. , Zhao C.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2021
• Tom: 71
• Numer: 4
• Opis fizyczny: p.403-410,fig.,ref.

Twórcy

autor

Wang X.

• School of Physics and Electronic Information, Nanchang Normal University, Nanchang 330032, China
• Beijing Research Center of Intelligent Equipment for Agriculture, Beijing 100097, China
• National Research Center of Intelligent Equipment for Agriculture, Beijing 100097, China
• Key Laboratory of Agri-informatics, Ministry of Agriculture, Beijing 100097, China
• Beijing Key Laboratory of Intelligent Equipment Technology for Agriculture, Beijing 100097, China

autor

Zhao C.

• Beijing Research Center of Intelligent Equipment for Agriculture, Beijing 100097, China
• National Research Center of Intelligent Equipment for Agriculture, Beijing 100097, China
• Key Laboratory of Agri-informatics, Ministry of Agriculture, Beijing 100097, China
• Beijing Key Laboratory of Intelligent Equipment Technology for Agriculture, Beijing 100097, China

Identyfikatory

DOI

10.31883/pjfns/142879