| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9746513 | Food Chemistry | 2005 | 7 Pages |
Abstract
This study showed that spectroscopic methods are suitable and less time-consuming than chemical methods for following fermentation processes, giving the same relevant information and allowing large screening experiments.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Isabel Correia, Alexandra Nunes, Iola F. Duarte, António Barros, Ivonne Delgadillo,