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Advanced Spectroscopic Techniques for Cheese Quality Monitoring

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. ....

Muhammad Osama , Muhammad Osamamay , Elena Zhi Shutterstok , Research Findings , Food Chemistry , Spectroscopic Techniques , Cheese Quality , Bruker Avance ,