RAPID DETECTION METHOD OF THE SPICY COMPONENTS IN ZANTHOXYLUM BUNGEAGUM MAXIM BY NEAR INFRARED SPECTROSCOPY
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O657.3

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ZHU Shi-Ping, WANG Gang, YANG Fei, KAN Jian-Quan, GUO Jing. RAPID DETECTION METHOD OF THE SPICY COMPONENTS IN ZANTHOXYLUM BUNGEAGUM MAXIM BY NEAR INFRARED SPECTROSCOPY[J]. Journal of Infrared and Millimeter Waves,2008,27(2):129~132

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  • Revised:April 13,2007
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