SUPERCRITICAL FLUID CHROMATOGRAPHY FOURIER-TRANSFORM INFRARED-SPECTROSCOPY OF FOOD COMPONENTS

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作者：

CALVEY, EM

PAGE, SW

TAYLOR, LT

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来源：

7TH INTERNATIONAL CONFERENCE ON FOURIER TRANSFORM SPECTROSCOPY | 1989年 / 1145卷

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O65 [分析化学];

学科分类号：

070302 ; 081704 ;

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页码：540 / 541

页数：2

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