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Nondestructive analysis of foods by optical spectroscopy: comparison among near-infrared, mid-infrared, and Raman spectroscopies



Nondestructive analysis of foods by optical spectroscopy: comparison among near-infrared, mid-infrared, and Raman spectroscopies



Nippon Shokuhin Kogyo Gakkaishi = Journal of the Japanese Society for Food Science and Technology 45(11): 703-709




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Accession: 003214413

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DOI: 10.3136/nskkk.45.703


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