Discriminating processed betel nuts degree of stir-frying and quantizing empirical index based on color difference meter and electronic nose fingerprint analyzer

Zhongguo Zhongyao Zazhi

Volumn 34, Issue 14, 2009, Pages 1786-1791

  Huang, Xuesi ^a   Li, Wenmin ^a   Zhang, Xiaolin ^a   Jia, Jing ^a   Zhang, Huihui ^a   Wu, Chunjie ^a  

^a CHENGDU UNIVERSITY OF TRADITIONAL CHINESE MEDICINE   (China)

Author keywords

Betel nut; Color difference meter; Electronic nose; Proper degree of processing; Stir frying

Indexed keywords

ANALYTIC METHOD; ARTICLE; BETEL NUT; CHINESE MEDICINE; COLOR; COLOR DIFFERENCE METER; ELECTRONIC NOSE FINGERPRINT ANALYZER; EMPIRICAL INDEX; FOOD PROCESSING; FRYING; MATH DISCRIMINATION MODULE; MEASUREMENT; ODOR; PARAMETER; REFERENCE VALUE; RELIABILITY; TECHNIQUE;

ARECA; PIGMENTATION; TECHNOLOGY, PHARMACEUTICAL;

EID: 70350044253     PISSN: 10015302     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)