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Near-infrared (NIR) spectroscopy is a well-known, rapid and non-destructive technique suitable for analyses of many different food products. In this work, it was used to develop a novel method for the analysis of dehydrated tomato samples, collected from four different producers. The NIR spectra from such samples were discriminated according to the four production sources, with the use of principal...
Near-infrared spectroscopy (NIRS) was applied for direct and rapid collection of characteristic spectra from Rhizoma Corydalis, a common traditional Chinese medicine (TCM), with the aim of developing a method for the classification of such substances according to their geographical origin. The powdered form of the TCM was collected from two such different sources, and their NIR spectra were pretreated...
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