How Low Can It Go? ATR-FTIR Characterization of Compounds Isolated from Ginger at the Nanogram Level
Author:
Affiliation:
1. School of Health, Medical and Applied Sciences, Central Queensland University, North Rockhampton, QLD 4701, Australia
Publisher
MDPI
Link
https://www.mdpi.com/2673-4591/56/1/80/pdf
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2. Johnson, J.B., Walsh, K.B., Naiker, M., and Ameer, K. (2023). The Use of Infrared Spectroscopy for the Quantification of Bioactive Compounds in Food: A Review. Molecules, 28.
3. Walsh, K.B., Blasco, J., Zude-Sasse, M., and Sun, X. (2020). Visible-NIR ‘point’ spectroscopy in postharvest fruit and vegetable assessment: The science behind three decades of commercial use. Postharvest Biol. Technol., 168.
4. Near infrared spectroscopy: A mature analytical technique with new perspectives—A review;Pasquini;Anal. Chim. Acta,2018
5. Quantitative profiling of gingerol and its derivatives in Australian ginger;Johnson;J. Food Compos. Anal.,2021
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