Infrared and fluorescence spectroscopic techniques for the determination of nutritional constituents in foods

International Journal of Food Properties

Volumn 10, Issue 2, 2007, Pages 299-320

  Kulmyrzaev, A A ^a   Karoui, R ^b   De Baerdemaeker, J ^b   Dufour, E ^a  

^a ENITA de Clermont Ferrand   (France)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Chemometrics; Fluorescence spectroscopy; Infrared spectroscopy; Nutritional properties

Indexed keywords

DAIRY PRODUCTS; FLUORESCENCE SPECTROSCOPY; INFRARED SPECTROSCOPY; MUSCLE; NUTRITION;

CHEMOMETRIC TOOLS; FOOD PRODUCTION; NUTRITIONAL COMPONENTS; NUTRITIONAL PROPERTIES;

FOOD TECHNOLOGY;

EID: 34247580115     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910601045305     Document Type: Article

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