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RESEARCH PRODUCT
Methods for the vibrational spectroscopy analysis of beers
Miguel De La GuardiaSalvador Garriguessubject
symbols.namesakeField (physics)InfraredChemistryNear-infrared spectroscopyAnalytical chemistrysymbolsInfrared spectroscopyRaman spectroscopyComputational physicsdescription
The main possibilities and drawbacks of vibrational spectroscopy techniques, infrared (both in the middle and near infrared ranges) and Raman, for the analysis of beers have been reviewed taking into consideration methods proposed in the scientific literature for the determination of as many as possible compounds and parameters of beers. Details about the procedures available and comments on the future developments in this field have been based on the experience of authors and extended checking of the characteristics of the procedures published till now.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2009-01-01 |