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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...

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Detalles Bibliográficos
Autores principales:	Johnson, Joel B., Walsh, Kerry B., Naiker, Mani, Ameer, Kashif
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Review
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

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