Continuous Gradient Temperature Raman Spectroscopy of Oleic and Linoleic Acids from −100 to 50 °C

Author:

Broadhurst C. Leigh,Schmidt Walter F.,Kim Moon S.,Nguyen Julie. K.,Qin Jianwei,Chao Kuanglin,Bauchan Gary L.,Shelton Daniel. R.

Publisher

Wiley

Subject

Cell Biology,Organic Chemistry,Biochemistry

Reference36 articles.

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2. Herrero AM (2008) Raman spectroscopy for monitoring protein structure in muscle food systems. Crit Rev Food Sci Nutr 58:512–523

3. Yang D, Ying Y (2011) Applications of Raman spectroscopy in agricultural products and food analysis: a review. Appl Spectrosc Rev 46:539–560

4. Shende C, Gift A, Inscore F, Maksymiuk P, Farquharson S (2004) Inspection of pesticide residues on food by surface-enhanced Raman spectroscopy. Proc Soc Photo-Opt Eng 5271:28–34

5. Qin J, Chao K, Kim MS (2010) Raman chemical imaging system for food safety and quality inspection. Trans Am Soc Agric Biol Eng. 53:1873–1882

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