LI Ying-Ying
College of Food Science and Technology, Henan University of TechnologyLIU Zhong-Dong
College of Food Science and Technology, Henan University of TechnologyYANG Zhong-Bo
Chongqing Institute of Green and Intelligent Technology, Chinese Academy of SciencesTANG Ming-Jie
Chongqing Institute of Green and Intelligent Technology, Chinese Academy of SciencesYUN Xiao-Ling
College of Life Sciences, Inner Mongolia Agricultural University;Chongqing Institute of Green and Intelligent Technology, Chinese Academy of SciencesHE Shi-Xuan
Chongqing Institute of Green and Intelligent Technology, Chinese Academy of SciencesSHI Chang-Cheng
Chongqing Institute of Green and Intelligent Technology, Chinese Academy of SciencesWEI Dong-Shan
Chongqing Institute of Green and Intelligent Technology, Chinese Academy of SciencesWANG Hua-Bin
Key Laboratory of Multiscale Manufacturing Technology of Chongqing, Chongqing Institute of Green and Intelligent Technology, Chinese Academy of SciencesCollege of Food Science and Technology, Henan University of Technology;Chongqing Institute of Green and Intelligent Technology, Chinese Academy of Sciences,College of Food Science and Technology, Henan University of Technology,Chongqing Institute of Green and Intelligent Technology, Chinese Academy of Sciences,Chongqing Institute of Green and Intelligent Technology, Chinese Academy of Sciences,College of Life Sciences, Inner Mongolia Agricultural University;Chongqing Institute of Green and Intelligent Technology, Chinese Academy of Sciences,Chongqing Institute of Green and Intelligent Technology, Chinese Academy of Sciences,Chongqing Institute of Green and Intelligent Technology, Chinese Academy of Sciences,Chongqing Institute of Green and Intelligent Technology, Chinese Academy of Sciences,Key Laboratory of Multiscale Manufacturing Technology of Chongqing, Chongqing Institute of Green and Intelligent Technology, Chinese Academy of Sciences
LI Ying-Ying, LIU Zhong-Dong, YANG Zhong-Bo, TANG Ming-Jie, YUN Xiao-Ling, HE Shi-Xuan, SHI Chang-Cheng, WEI Dong-Shan, WANG Hua-Bin. Detection of chondroitin sulfate adulteration using terahertz and infrared spectroscopy techniques[J]. Journal of Infrared and Millimeter Waves,2017,36(1):75~81
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