Applications of IR Spectroscopy: Overview
Spectrophotometry: Introduction
Infrared (IR) Spectroscopy: Overview
Ultraviolet and Visible (UV–Vis) Spectroscopy: Overview
Interaction of EM Radiation with Matter: Spectroscopy
Atomic Spectroscopy: Absorption, Emission, and Fluorescence
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G Jeevarathinam1, J Deepa1, P Bhava Nishevidha1
1Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore, Tamil Nadu, India.
先进的光谱技术为食品分析提供了非侵入性,高效的替代方案,对于确保现代消费的食品安全和质量至关重要. 这些方法有助于描述组件,监测质量,并有效地检测污染物.
08:54NMR Spectroscopy as a Robust Tool for the Rapid Evaluation of the Lipid Profile of Fish Oil Supplements
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08:43PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
Published on: May 11, 2017
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