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In a recent article published in Food Chemistry, Danish researchers explored the use of near-infrared spectroscopy (NIRS) and proton nuclear magnetic resonance (1H NMR) spectroscopy to monitor the quality of semi-hard cheeses, revealing insights into microbial influences on flavor and composition.
IR spectroscopy offers a rapid, eco-friendly method for assessing bioactive compounds in food.
Spectroscopy techniques allow us to see way beneath the shiny surface of gemstones.
Spectroscopy techniques allow us to see way beneath the shiny surface of gemstones.
Dublin, Feb. 09, 2022 (GLOBE NEWSWIRE) -- The "Global Spectroscopy Market" report has been added to ResearchAndMarkets.com's offering. The Global...