Dispersive and FT-Raman spectroscopic methods in food analysis
Author:
Affiliation:
1. Department of Food Engineering
2. Faculty of Engineering
3. Hacettepe University
4. 06800 Ankara
5. Turkey
6. Food Research Center
Abstract
Raman spectroscopy is a powerful technique for molecular analysis of food samples.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2015/RA/C4RA12463D
Reference192 articles.
1. Recent technological advances for the determination of food authenticity
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4. Analysis of Pig Derivatives for Halal Authentication Studies
5. Raman spectroscopy as a detection method for liquid-separation techniques
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