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The statistical fusion identification of dairy products based on extracted Raman spectroscopy
At present, practical and rapid identification techniques for dairy products are still scarce. Taking different brands of pasteurized milk as an example, they are all milky white in appearance, and their Raman spectra are very similar, so it is not feasible to identify them directly using the naked...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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The Royal Society of Chemistry
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056169/ https://www.ncbi.nlm.nih.gov/pubmed/35518240 http://dx.doi.org/10.1039/d0ra06318e |