档案
发表于 2025-3-25 07:15:41
Spectrophotometric Methods and Electronic Spin Resonance for Evaluation of Antioxidant Capacity ofthe determination of the antioxidant capacity of foods has been of considerable interest for several decades..The determination of antioxidant capacity of secondary metabolites present in food has been commonly associated with the health benefits of those who consume them. Currently there are numer
含糊
发表于 2025-3-25 11:19:52
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negotiable
发表于 2025-3-25 12:52:29
Advantages of Multi-Target Modelling for Spectral Regression,l analyses to determine different parameters, that will further indicate their quality. There have been several approaches reported to deal with multi-target regression in recent years, with different applications demanding a specific approach. Multi-target modelling could provide a useful tool for
悬崖
发表于 2025-3-25 18:27:57
Laser Induced Breakdown Spectroscopy in Food Analysis, technique to carry out a rapid, qualitative, and quantitative analysis of different food samples. The implementation of combination of LIBS technique with mathematical modeling concretely neural networks algorithms, which have opened up new possibilities, are also discussed with available experimental data and relevant results.
凌辱
发表于 2025-3-25 23:29:52
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债务
发表于 2025-3-26 02:26:35
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Collision
发表于 2025-3-26 07:38:57
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重力
发表于 2025-3-26 10:13:52
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分发
发表于 2025-3-26 16:43:06
ectral data analysis experience in food safety and quality analysis. .Given its scope, the book will appeal to novice researchers and students in the area of food science. It offers an equally exciting read for food scientists and engineers working in the food industry..978-981-15-6497-0978-981-15-6495-6
BAIL
发表于 2025-3-26 18:33:05
Spectrophotometric Methods and Electronic Spin Resonance for Evaluation of Antioxidant Capacity of ptic properties, their resistance to pathogens, among others. For the determination of antioxidant capacity there are several methodologies that allow obtaining information about the antioxidant power of food. In this chapter we will analyze the most used methods to determine the antioxidant capacity in food and raw materials.