Cargando…
Studying heating effects on desi ghee obtained from buffalo milk using fluorescence spectroscopy
Characterisation and thermal deterioration of desi ghee obtained from buffalo milk is presented for the first time using the potential of Fluorescence spectroscopy. The emission bands in non-heated desi ghee centred at 375 nm is labelled for vitamin D, 390 nm for vitamin K, 440–460 nm for isomers of...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2018
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5947909/ https://www.ncbi.nlm.nih.gov/pubmed/29750812 http://dx.doi.org/10.1371/journal.pone.0197340 |