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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