Application of chemometrics in quality control of Turmeric ( Curcuma longa) based on Ultra-violet, Fourier transform-infrared and 1 H NMR spectroscopy

出版年份 2017 全文链接

标题

作者

关键词

Curcuma longa, HPLC, UV, FT-IR, H NMR, Chemometrics

出版物

FOOD CHEMISTRY

Volume 237, Issue -, Pages 857-864

出版商

Elsevier BV

发表日期

2017-06-08

DOI

10.1016/j.foodchem.2017.06.022

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