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Rapid and Nondestructive Determination of origin, volatile oil, sanshoamides and crack rate in the ‘Sichuan Pepper’ Based on a Novel Portable Near Infrared Spectrometer

Food ChemistrySpectroscopic MethodNondestructive DeterminationCrack RateVolatile OilInfrared SpectroscopySpectroscopyAnalytical ChemistryNear-infrared SpectroscopySpectrochemical AnalysisChromatography