Vibrational spectroscopy in studies of food origin.
作者： G. Downey
DOI: 10.1533/9780857097590.2.94
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摘要: Abstract: Vibrational spectroscopy (mid-infrared, near infrared and Raman) has been applied to the study of authentication problems in foods. This chapter outlines principles each, main methods their deployment philosophy application problems. A review recently published material describing applications for each technique is included.
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