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	1.	Rapid detecting total acid content and classifying different types of vinegar based on near infrared spectroscopy and least-squares support vector machine. [electronic resource] by Ji-yong, Shi Xiao-bo, Zou Xiao-wei, Huang Jie-wen, Zhao Yanxiao, Li Limin, Hao Jianchun, Zhang Producer: 20130618 In: Food chemistry vol. 138 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	A new room temperature gas sensor based on pigment-sensitized TiO2 thin film for amines determination. [electronic resource] by Yanxiao, Li Xiao-bo, Zou Xiao-wei, Huang Ji-yong, Shi Jie-wen, Zhao Holmes, Mel Hao, Limin Producer: 20151026 In: Biosensors & bioelectronics vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Detection of meat-borne trimethylamine based on nanoporous colorimetric sensor arrays. [electronic resource] by Xiao-wei, Huang Zhi-hua, Li Xiao-bo, Zou Ji-yong, Shi Han-ping, Mao Jie-wen, Zhao Li-min, Hao Mel, Holmes Producer: 20160718 In: Food chemistry vol. 197 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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