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	Rapid detection method of the spicy components in Zanthoxylum bungeagum maxim by near infrared spectroscopy
	Zhu Shi-Ping[1,2,3]; Wang Gang[3]; Yang Fei[3]; Kan Jian-Quan[4]; Guo Jing
	2008
卷号	27页码:129-132
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2965641
专题	重庆大学
推荐引用方式 GB/T 7714	Zhu Shi-Ping[1,2,3],Wang Gang[3],Yang Fei[3],et al. Rapid detection method of the spicy components in Zanthoxylum bungeagum maxim by near infrared spectroscopy[J],2008,27:129-132.
APA	Zhu Shi-Ping[1,2,3],Wang Gang[3],Yang Fei[3],Kan Jian-Quan[4],&Guo Jing.(2008).Rapid detection method of the spicy components in Zanthoxylum bungeagum maxim by near infrared spectroscopy.,27,129-132.
MLA	Zhu Shi-Ping[1,2,3],et al."Rapid detection method of the spicy components in Zanthoxylum bungeagum maxim by near infrared spectroscopy".27(2008):129-132.

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