Article Versions Notes

He H, Wang Y, Jiang S, Zhang J, Bi J, Qiao H, Pan L, Ou X. Comparative Quantitative and Discriminant Analysis of Wheat Flour with Different Levels of Chemical Azodicarbonamide Using NIR Spectroscopy and Hyperspectral Imaging. Foods. 2024; 13(22):3667. https://doi.org/10.3390/foods13223667

He, Hongju, Yuling Wang, Shengqi Jiang, Jie Zhang, Jicai Bi, Hong Qiao, Leiqing Pan, and Xingqi Ou. 2024. "Comparative Quantitative and Discriminant Analysis of Wheat Flour with Different Levels of Chemical Azodicarbonamide Using NIR Spectroscopy and Hyperspectral Imaging" Foods 13, no. 22: 3667. https://doi.org/10.3390/foods13223667

He, H., Wang, Y., Jiang, S., Zhang, J., Bi, J., Qiao, H., Pan, L., & Ou, X. (2024). Comparative Quantitative and Discriminant Analysis of Wheat Flour with Different Levels of Chemical Azodicarbonamide Using NIR Spectroscopy and Hyperspectral Imaging. Foods, 13(22), 3667. https://doi.org/10.3390/foods13223667