A Comparison of Near- and Mid-Infrared Spectroscopic Methods for the Analysis of Several Nutritionally Important Chemical Substances in the Chinese Yam (Dioscorea opposita): Total Sugar, Polysaccharides, and Flavonoids

Author： Zhuang Hua   Ni Yongnian   Kokot Serge  

Publisher： Society for Applied Spectroscopy

E-ISSN： 1943-3530|69|4|488-495

ISSN： 0003-7028

Source： Applied Spectroscopy, Vol.69, Iss.4, 2015-04, pp. : 488-495

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