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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.

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