Advanced Infrared Spectroscopic Technologies for Natural Product Quality Control
Author:
Publisher
Elsevier
Reference31 articles.
1. Near infrared spectroscopy as a tool for quality control of food of the alpine region: a short report about a cross-border project;De Benedictis;NIR News,2012
2. New approach to optimize near-infrared spectra with design of experiments and determination of milk compounds as influence factors for changing milk over time;De Benedictis;Food Chem.,2016
3. A dissociative quantum mechanical/molecular mechanical molecular dynamics simulation and infrared experiments reveal characteristics of the strongly hydrolytic arsenic (III);Canaval;Inorg. Chem.,2014
4. Comparison of near-infrared diffuse reflectance (NIR) and attenuated-total-reflectance mid-infrared (ATR-IR) spectroscopic determination of the antioxidant capacity of Sambuci flos with classic wet chemical methods (assays);Clara;Anal. Methods,2016
5. Comparison of near-infrared diffuse reflectance (NIR) and attenuated-total-reflectance mid-infrared (ATR-IR) spectroscopic determination of the antioxidant capacity of Sambuci flos with classic wet chemical methods (assays);Clara;Anal. Methods,2016
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