Fluorescence Spectroscopy in Food Analysis
Author:
Affiliation:
1. Laboratoire de Biophysique Moléculaire, Université de Lille 1; Villeneuve d'Ascq France
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9780470027318.a1011.pub2/fullpdf
Reference518 articles.
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4. Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions;Journal of Spectroscopy;2018
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