基于近红外光谱的煎炸油极性组分定量分析模型构建
陈秀梅,于修烛*,王亚鸽,张静亚
Quantitative Analysis Calibration of Polar Components of Frying Oils Based on Near Infrared Spectroscopy
CHEN Xiu-mei, YU Xiu-zhu*, WANG Ya-ge, ZHANG Jing-ya
食品科学
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2014, (2): 238
-242
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DOI: 10.7506/spkx1002-6630-201402046