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Discrimination Between Shaoxing Wines and Other Chinese Rice Wines by Near-Infrared Spectroscopy and Chemometrics

Food ChemistryPhotochemistryNatural SciencesSpectroscopyInfrared SpectroscopyAnalytical ChemistryNear-infrared SpectroscopyChemistryFood QualitySpectrochemical AnalysisUv-vis SpectroscopySpectroscopic MethodHealth Sciences