載入...

Studying heating effects on desi ghee obtained from buffalo milk using fluorescence spectroscopy

Characterisation and thermal deterioration of desi ghee obtained from buffalo milk is presented for the first time using the potential of Fluorescence spectroscopy. The emission bands in non-heated desi ghee centred at 375 nm is labelled for vitamin D, 390 nm for vitamin K, 440–460 nm for isomers of...

全面介紹

Na minha lista:
書目詳細資料
發表在:PLoS One
Main Authors: Ahmad, Naveed, Saleem, M.
格式: Artigo
語言:Inglês
出版: Public Library of Science 2018
主題:
在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC5947909/
https://ncbi.nlm.nih.gov/pubmed/29750812
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0197340
標簽: 添加標簽
沒有標簽, 成為第一個標記此記錄!