Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing
Ana Borba, Andrea Gómez‐Zavaglia
Topics & Concepts
Infrared spectroscopyFood productsInfraredSpectroscopyBiochemical engineeringChemistryFood scienceOrganic chemistryEngineeringPhysicsOpticsQuantum mechanicsMeat and Animal Product QualitySpectroscopy and Chemometric AnalysesPhytochemicals and Antioxidant Activities