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The Use of Infrared Spectroscopy for the Quantification of Bioactive Compounds in Food: A Review
Infrared spectroscopy (wavelengths ranging from 750–25,000 nm) offers a rapid means of assessing the chemical composition of a wide range of sample types, both for qualitative and quantitative analyses. Its use in the food industry has increased significantly over the past five decades and it is now...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10096661/ https://www.ncbi.nlm.nih.gov/pubmed/37049978 http://dx.doi.org/10.3390/molecules28073215 |