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Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging
In this study, the potentiality of front face fluorescence spectroscopy (FFFS) for the evaluation of the quality of biscuits manufactured with butylated hydroxytoluene and pomegranate peel extract during aging was investigated. By using the principal component analysis, vitamin A and tryptophan spec...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9731564/ https://www.ncbi.nlm.nih.gov/pubmed/36514760 http://dx.doi.org/10.1002/fsn3.3032 |