Dispersive and FT-Raman spectroscopic methods in food analysis
作者： Ismail Hakki Boyaci , Havva Tümay Temiz , Hüseyin Efe Geniş , Esra Acar Soykut , Nazife Nur Yazgan
DOI: 10.1039/C4RA12463D
关键词: Molecular analysis 、 Raman spectroscopy 、 Molecule 、 Shelf life 、 Food Analysis 、 Analytical chemistry 、 Food components 、 Chemistry 、 Raman band 、 Ft raman
摘要: … discriminating between Arabica and Robusta green coffee by using Raman spectroscopy. The reason for the researchers to discriminate these two kinds coffee is that their quality, and …
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