Зөвхөн бүртгэлтэй хэрэглэгчид л нийтлэл орчуулах боломжтой
Нэвтрэх / Бүртгүүлэх
Raman spectroscopy is a rapid and non-destructive analytical technique that has found a growing interest in the characterization and quantification of microconstituents in foods. In this work, Raman spectroscopy was used to evaluate the carotenoids content of processed Bunchosia glandulifera, a