Jiang, H.; Zhou, Y.; Zhang, C.; Yuan, W.; Zhou, H.
Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat. Foods 2023, 12, 2882.
https://doi.org/10.3390/foods12152882
AMA Style
Jiang H, Zhou Y, Zhang C, Yuan W, Zhou H.
Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat. Foods. 2023; 12(15):2882.
https://doi.org/10.3390/foods12152882
Chicago/Turabian Style
Jiang, Hongzhe, Yu Zhou, Cong Zhang, Weidong Yuan, and Hongping Zhou.
2023. "Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat" Foods 12, no. 15: 2882.
https://doi.org/10.3390/foods12152882
APA Style
Jiang, H., Zhou, Y., Zhang, C., Yuan, W., & Zhou, H.
(2023). Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat. Foods, 12(15), 2882.
https://doi.org/10.3390/foods12152882