Characterization and Classification of Direct and Commercial Strawberry Beverages Using Absorbance–Transmission and Fluorescence Excitation–Emission Matrix Technique
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DOI: 10.3390/foods11142143
Abstract: The subject of this study was to characterize the absorption and fluorescence spectra of various types of strawberry beverages and to test the possibility of distinguishing between direct juices and pasteurized commercial products on the… read more here.
Keywords: excitation; strawberry beverages; emission matrix; emission ... See more keywords