Quantitative Identification of Adulterated Sichuan Pepper...

Quantitative Identification of Adulterated Sichuan Pepper Powder by Near-Infrared Spectroscopy Coupled with Chemometrics

Wu, Xi-Yu, Zhu, Shi-Ping, Huang, Hua, Xu, Dan
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
2017
Year:
2017
Language:
english
Journal:
Journal of Food Quality
DOI:
10.1155/2017/5019816
File:
PDF, 7.23 MB
english, 2017
Conversion to is in progress
Conversion to is failed