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pro vyhledávání: '"Ruoni Wang"'
Publikováno v:
Foods, Vol 13, Iss 20, p 3241 (2024)
Near-infrared spectroscopy (NIRS) holds significant promise in detecting food adulteration due to its non-destructive, simple, and user-friendly properties. This study employed NIRS in conjunction with chemometrics to estimate the content of low-pric
Externí odkaz:
https://doaj.org/article/47252c9dbc0243a5b7494f6e214d7df8
