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Raman spectroscopic techniques for detecting structure and quality of frozen foods: principles and applications

Wenyang Zhang1,2,3, Ji Ma1,2,3,4, Da-Wen Sun1,2,3,5

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou, China.

Critical Reviews in Food Science and Nutrition
|October 9, 2020
PubMed

Keywords:
Food qualityauthenticitylipid structureprotein structurewater structure

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