FT-Raman Spectroscopy and Its Applications in Cereal Science
Author:
Affiliation:
1. Department of Botany. The University of Hong Kong, Pokfulam Road, Hong Kong.
2. Center for Applied Spectroscopy & Analytical Sciences, The University of Hong Kong.
3. Department of Chemistry, The University of Hong Kong, Pokfulam Road, Hong Kong.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference41 articles.
1. [15] Protein structure from ultraviolet resonance Raman spectroscopy
2. Separation and characterization of oat globulin polypeptides
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