Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure−Quality Relationships − A Review-Reference-Cited by-同舟云学术

Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure−Quality Relationships − A Review

Published:2010-08-30 Issue:10 Volume:110 Page:6144-6168
ISSN:0009-2665
Container-title:Chemical Reviews
language:en
Short-container-title:Chem. Rev.

Author:

Karoui Romdhane¹,Downey Gerard¹,Blecker Christophe¹

Affiliation:

1. Gembloux Agro-Bio Tech, Department of Food Technology, University of Liège, Passage des Déportés, 2, B-5030 Gembloux, Belgium, and Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland

Publisher

American Chemical Society (ACS)

Subject

General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/cr100090k

Reference207 articles.

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5. Stuart, B. H.Infrared Spectroscopy: Fundamentals and Applications;Wiley:Chichester, UK, 2004; pp137−165.

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