Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results

Near infrared spectroscopy (NIRs) and ultraviolet visible spectroscopy (UV-vis) have been investigated as rapid techniques to characterize foodborne bacteria through the analysis of the spectra of whole cells or microbial suspensions. The use of spectra collected from broth cultures could be used as...

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Detalles Bibliográficos
Autores principales: Fasolato, Luca, Andreani, Nadia Andrea, Nardi, Roberta De, Nalotto, Giulia, Serva, Lorenzo, Cardazzo, Barbara, Balzan, Stefania, Carraro, Lisa, Fontana, Federico, Novelli, Enrico
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5913702/
https://www.ncbi.nlm.nih.gov/pubmed/29732328
http://dx.doi.org/10.4081/ijfs.2018.6928

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5913702/
https://www.ncbi.nlm.nih.gov/pubmed/29732328
http://dx.doi.org/10.4081/ijfs.2018.6928

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