Raman Spectroscopy-Reference-Cited by-同舟云学术

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Raman Spectroscopy

Published:2021-11-18 Issue: Volume: Page:310-336
ISSN:
Container-title:Electromagnetic Technologies in Food Science
language:
Short-container-title:

Author:

Magdas Dana Alina,Berghian‐Grosan Camelia

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119759522.ch13

Reference110 articles.

1. Surface enhanced Raman spectroscopy of phenolic antioxidants: A systematic evaluation of ferulic acid, p -coumaric acid, caffeic acid and sinapic acid

2. FTIR–ATR spectroscopy applied to quality control of grape-derived spirits

3. Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

4. AOCS Recommended Practice Ca 5d‐01(revised2001).Free fatty acids in crude vegetable oils by capillary gas chromatography.https://www.aocs.org/attain‐lab‐services/methods/methods/search‐results?method=111484&SSO=True.

5. Analytical strategies to confirm Scotch whisky authenticity

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