RAPID DETECTION METHOD OF THE SPICY COMPONENTS IN ZANTHOXYLUM BUNGEAGUM MAXIM BY NEAR INFRARED SPECTROSCOPY
DOI:
CSTR:
Author:
Affiliation:
Clc Number:
O657.3
Fund Project:
Article
|
Figures
|
Metrics
|
Reference
|
Related
|
Cited by
|
Materials
|
Comments
Abstract:
Reference
Related
Cited by
Get Citation
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
