Using Fourier Transform Infrared (FT-IR) Absorbance Spectroscopy and Multivariate Analysis To Study the Effect of Chlorine-Induced Bacterial Injury in Water-Reference-Cited by-同舟云学术

Using Fourier Transform Infrared (FT-IR) Absorbance Spectroscopy and Multivariate Analysis To Study the Effect of Chlorine-Induced Bacterial Injury in Water

Published:2008-09-09 Issue:19 Volume:56 Page:8992-8997
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Al-Qadiri Hamzah M.¹,Al-Alami Nivin I.¹,Al-Holy Murad A.¹,Rasco Barbara A.¹

Affiliation:

1. Department of Nutrition and Food Technology, Faculty of Agriculture, and Water and Environment Research and Study Center, The University of Jordan, Amman 11942 Jordan; Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa, Jordan; and School of Food Science, P.O. Box 646376, Washington State University, Pullman, Washington 99164-6376

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801604p

Reference33 articles.

1. Gastrointestinal health effects associated with the consumption of drinking water produced by point-of-use domestic reverse-osmosis filtration units

2. Discrimination amongBacillus cereus,B. mycoidesandB. thuringiensisand some other species of the genusBacillusby Fourier transform infrared spectroscopy

3. Rapid Detection and Identification of Bacterial Strains By Fourier Transform Near-Infrared Spectroscopy

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