H.Kamishikiryo: "Stability of 2170 nm as a Key Wavelength for Protein Analysis by Near Infrared Spectroscopy" Journal of the Japanese Society for Food Science and Technology. 38. 850-857 (1991)
H.Kamishikiryo: "Stability of 2170 nm as a Key Wavelength for Protein Analysis by Near Infrared Spectroscopy" Journal of the Japanese Society for Food Science and Technology. 38. 850-857 (1991)
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H.Kamishikiryo：“2170 nm 作为近红外光谱蛋白质分析关键波长的稳定性”日本食品科学技术学会杂志。
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