Solid-State Matrix Effects on Near-Infrared Spectra: Interactions of Glucose and Sucrose with Amylose, Amylopectin, Cellulose, and Starch — Implications for Near-Infrared Calibrations

Author： Reeves James B.  

Publisher： Society for Applied Spectroscopy

ISSN： 0003-7028

Source： Applied Spectroscopy, Vol.50, Iss.2, 1996-02, pp. : 154-160

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