Fluorescence spectroscopy and PARAFAC in the analysis of yogurt
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Process Chemistry and Technology,Computer Science Applications,Software,Analytical Chemistry
Reference23 articles.
1. Potentiality of spectroscopic methods for the characterisation of dairy products. I. Front-face fluorescence study of raw, heated and homogenised milks
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4. Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening
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