Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Dulce H. Teixeira"'
Autor:
Irena Smidova, Manuel A. Coimbra, António S. Barros, Jana Čopíková, Andriy Synytsya, Ivonne Delgadillo, Marcela Cerna, Dulce H. Teixeira
Publikováno v:
Carbohydrate Polymers. 63:355-359
Using the Fourier-transform infrared (FT-IR) spectra in the 1200–800 cm−1 region and chemometrics, food additive polysaccharides such as pectin, starch, galactan and carrageenan can be distinguished. However, this vibrational spectroscopy techniq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c99343c1be9ef77906de06f3bddf8a6a
https://doi.org/10.1016/j.carbpol.2005.08.049
https://doi.org/10.1016/j.carbpol.2005.08.049
