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ORIGINAL ARTICLE
Rapid and simultaneous analysis of five free anthraquinone contents in rhubarb during the stir-frying with rice wine process by near infrared reflectance spectroscopy
Chen Xingyi, Xue Jintao, Wang Weiying, Ma Bihua, Huang Guo, Chen Yu, Ye Liming
Year : 2019 | Volume: 15 | Issue Number: 63 | Page: 479-486
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