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HARVARD Citation
Zhuang, H. et al. (2015). A Comparison of Near- and Mid-Infrared Spectroscopic Methods for the Analysis of Several Nutritionally Important Chemical Substances in the Chinese Yam (Dioscorea opposita): Total Sugar, Polysaccharides, and Flavonoids. Applied spectroscopy. 69 (4), pp. 488-495. [Online].