Spectral and chromatographic analysis of food-related components produced by bacteria, plants, and fungi. A review

Author:

Granados-Chinchilla Fabio

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference332 articles.

1. Advantages and disadvantages of high-performance liquid chromatography (HPLC);Timochenko;J. Environ. Anal. Chem.,2021

2. Advances of spectrometric techniques in food analysis and food authentication implemented with chemometrics;Karabagias;Foods,2020

3. A, Iwamoto H, Haminiuk CWI, de Carvalho JC, Soccol CR: Chapter 5 - Spectral analysis of food materials;Rodrigues,2022

4. Selected instrumental techniques applied in food and feed: quality, safety and adulteration analysis;Artavia;Foods,2021

5. NMR-based approaches in the study of foods;Sobolev;Molecules,2022

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