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Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
Near infrared spectroscopy (NIRs) and ultraviolet visible spectroscopy (UV-vis) have been investigated as rapid techniques to characterize foodborne bacteria through the analysis of the spectra of whole cells or microbial suspensions. The use of spectra collected from broth cultures could be used as...
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| Publicado no: | Ital J Food Saf |
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| Main Authors: | , , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
PAGEPress Publications, Pavia, Italy
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5913702/ https://ncbi.nlm.nih.gov/pubmed/29732328 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2018.6928 |
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