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A review on current progress of Raman-based techniques in food safety: From normal Raman spectroscopy to SESORS.
Wu, Long; Tang, Xuemei; Wu, Ting; Zeng, Wei; Zhu, Xiangwei; Hu, Bing; Zhang, Sihang.
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  • Wu L; School of Food Science and Engineering, Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, PR China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, PR China. Electronic address: longquan.good@
  • Tang X; School of Food Science and Engineering, Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, PR China.
  • Wu T; School of Food Science and Engineering, Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, PR China.
  • Zeng W; School of Food Science and Engineering, Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, PR China.
  • Zhu X; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, PR China.
  • Hu B; Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, PR China.
  • Zhang S; School of Food Science and Engineering, Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, PR China.
Food Res Int ; 169: 112944, 2023 07.
Article en En | MEDLINE | ID: mdl-37254368
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Espectrometría Raman / Inocuidad de los Alimentos Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Espectrometría Raman / Inocuidad de los Alimentos Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article