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Guo, Ying, Ni, Yongnian, Kokot, Serge (2016) Evaluation of chemical components and properties of the jujube fruit using near infrared spectroscopy and chemometrics. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 153. 79-86 doi:10.1016/j.saa.2015.08.006

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Reference TypeJournal (article/letter/editorial)
TitleEvaluation of chemical components and properties of the jujube fruit using near infrared spectroscopy and chemometrics
JournalSpectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
AuthorsGuo, YingAuthor
Ni, YongnianAuthor
Kokot, SergeAuthor
Year2016 (January)Volume153
PublisherElsevier BV
DOIdoi:10.1016/j.saa.2015.08.006Search in ResearchGate
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Mindat Ref. ID16397777Long-form Identifiermindat:1:5:16397777:9
GUID0
Full ReferenceGuo, Ying, Ni, Yongnian, Kokot, Serge (2016) Evaluation of chemical components and properties of the jujube fruit using near infrared spectroscopy and chemometrics. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 153. 79-86 doi:10.1016/j.saa.2015.08.006
Plain TextGuo, Ying, Ni, Yongnian, Kokot, Serge (2016) Evaluation of chemical components and properties of the jujube fruit using near infrared spectroscopy and chemometrics. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 153. 79-86 doi:10.1016/j.saa.2015.08.006
In(2016) Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy Vol. 153. Elsevier BV

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