Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2017, Article ID 5019816, 7 pages
https://doi.org/10.1155/2017/5019816
Research Article

Quantitative Identification of Adulterated Sichuan Pepper Powder by Near-Infrared Spectroscopy Coupled with Chemometrics

1College of Engineering and Technology, Southwest University, Chongqing 400716, China
2College of Food Science, Southwest University, Chongqing 400716, China

Correspondence should be addressed to Shi-Ping Zhu; moc.621@uwspsz

Received 13 March 2017; Accepted 27 April 2017; Published 17 May 2017

Academic Editor: Giorgia Greco

Copyright © 2017 Xi-Yu Wu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Xi-Yu Wu, Shi-Ping Zhu, Hua Huang, and Dan Xu, “Quantitative Identification of Adulterated Sichuan Pepper Powder by Near-Infrared Spectroscopy Coupled with Chemometrics,” Journal of Food Quality, vol. 2017, Article ID 5019816, 7 pages, 2017. https://doi.org/10.1155/2017/5019816.