Raman spectroscopy based characterization of cow, goat and buffalo fats
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04535-x.pdf
Reference41 articles.
1. Ahmad N, Saleem M (2019a) Characterization of desi ghee obtained from different extraction methods using Raman spectroscopy. Spectrochim Acta Part A Mol Biomol Spectrosc 223:117311
2. Ahmad N, Saleem M (2019b) Raman spectroscopy based characterization of desi ghee obtained from buffalo and cow milk. Int Dairy J 89:119–128
3. Ahmad N, Saleem M, Ahmed M, Mahmood S (2018) Heating effects of desi ghee using Raman spectroscopy. Appl Spectrosc 72:833–846
4. Ali H, Nawaz H, Saleem M et al (2016) Qualitative analysis of desi ghee, edible oils, and spreads using Raman spectroscopy. J Raman Spectrosc 47:706–711
5. Amin A, Ghouri N, Ali S et al (2017) Identification of new spectral signatures associated with dengue virus infected sera. J Raman Spectrosc 48:705–710
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