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Zhou, L.J., Wu, H., Li, J.T., et al. (2012) Determination of Fatty Acids in Broiler Breast Meat by Near-Infrared Reflectance Spectroscopy. Meat Science, 90, 658-664.
https://doi.org/10.1016/j.meatsci.2011.10.010

has been cited by the following article:

• TITLE: Research Progress in Tobacco Fermentation

  AUTHORS: Yang Yang, Qianrong Peng, Mingyi Ou, Youxiang Wu, Jing Fang

  KEYWORDS: Tobacco, Fermentation, Near Infrared Spectroscopy, Research Progress

  JOURNAL NAME: Journal of Biosciences and Medicines, Vol.6 No.6, June 28, 2018

  ABSTRACT: Flue-cured tobacco fermentation is one of the important processes in cigarette manufacturing production. In this thesis, the author interviewed the flue-cured tobacco fermentation mechanism, quality changes of fermentation process, environmental influences on fermentation quality, and fermentation method. By aiming at shortcomings of the current study, the author proposed the near-infrared means to judge the best period of fermentation and provided reference for cigarette enterprises.