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    Journals >Journal of Infrared and Millimeter Waves >Volume 27 >Issue 2 >Page 129 > Article
    • Journal of Infrared and Millimeter Waves
    • Vol. 27, Issue 2, 129 (2008)
    RAPID DETECTION METHOD OF THE SPICY COMPONENTS IN ZANTHOXYLUM BUNGEAGUM MAXIM BY NEAR INFRARED SPECTROSCOPY
    [in Chinese]1、2, [in Chinese]2, [in Chinese]2, [in Chinese]3, and [in Chinese]3
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  • 1[in Chinese]
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    [in Chinese], [in Chinese], [in Chinese], [in Chinese], [in Chinese]. 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 Copy Citation Text show less

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    [in Chinese], [in Chinese], [in Chinese], [in Chinese], [in Chinese]. 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
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