Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products
Olga Monago‐Maraña, Jens Petter Wold, Rune Rødbotten, Katinka R. Dankel, Nils Kristian Afseth
Topics & Concepts
Raman spectroscopyHydroxyprolineAnalytical Chemistry (journal)Near-infrared spectroscopyChemistryFluorescenceFluorescence spectroscopySpectroscopyMaterials scienceChromatographyBiochemistryOpticsPhysicsQuantum mechanicsMeat and Animal Product QualityCollagen: Extraction and CharacterizationSpectroscopy and Chemometric Analyses