Complementarity of FT-IR and Raman spectroscopies for the species discrimination of meat and bone meals related to lipid molecular profiles
Fei Gao, Dor Ben‐Amotz, Zengling Yang, Lujia Han, Xian Liu
Topics & Concepts
Raman spectroscopyChemistryDegree of unsaturationInfraredSpectral lineAnalytical Chemistry (journal)Raman scatteringChromatographyOpticsPhysicsAstronomySpectroscopy and Chemometric AnalysesIdentification and Quantification in FoodSpectroscopy Techniques in Biomedical and Chemical Research