Rapid characterization of spices and herbs by direct heating sample introduction using a curie-point pyrolyzer
- 作者K. Hashimoto; T. Inoue; K. Nagaoka; Y. Sumida; S. Terada; C. Watanabe
- 卷第11卷
- 期第4期
- 印刷ISSN1615-9306
- 电子ISSN1615-9314
- 文件大小285.60KB
- 发表时间1988
- DOI10.1002/jhrc.1240110412
- 页码347-350
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