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

[in Chinese]; [in Chinese]; [in Chinese]; [in Chinese]; [in Chinese]

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]

²[in Chinese]

³[in Chinese]

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DOI: Cite this Article

[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

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References

[12] Hideyuki Shinzawa,Boyan Li,Takehiro Nakagawa,et al.Multi-objective genetic algorithm-based sample selection for partial least squares model building with applications to near-infrared spectroscopic data[J].Applied Spectroscopy,2006,60(6):631-640.

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