Complementarity of FT-IR and Raman spectroscopies for the species discrimination of meat and bone meals related to lipid molecular profiles

Author:

Gao Fei,Ben-Amotz Dor,Yang ZenglingORCID,Han Lujia,Liu XianORCID

Funder

National key R & D program Intergovernmental

Hong Kong, Macao and Taiwan key projects

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Near-infrared microscopic methods for the detection and quantification of processed by-products of animal origin;Abbas,2010

2. Fourier-transform Raman analysis of milk powder: A potential method for rapid quality screening: Fourier-transform Raman analysis of milk powder;Almeida;Journal of Raman Spectroscopy,2011

3. Methods of detection, species identification and quantification of processed animal proteins in feedingstuffs;Berben;Base,2009

4. Raman spectroscopy and machine-learning for edible oils evaluation;Berghian-Grosan;Talanta,2020

5. Detection of animal by-products in bone ashes by near infrared spectroscopy coupled with microscopy;Bertotto;Journal of Near Infrared Spectroscopy,2018

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