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The Role of Infrared Spectroscopy in Food Analysis

IR spectroscopy offers a rapid, eco-friendly method for assessing bioactive compounds in food.

El salvadorOwais aliaprOwais aliBioactive phenolic compounds in olive oilInfrared spectroscopyAnalyzing bioactive compoundsAnti nutritional bioactive compoundsLegume scienceBioactive compound changesBioactive phenolic compoundsEuropean journalLipid scienceSpectroscopic techniquesFood qualitySilva araIoactive compounds

GRDC to invest in infrastructure to boost Australian pulses value-add

GRDC to invest in infrastructure to boost Australian pulses value-add
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Western australiaJohn woodsAustralian export grains innovation centreDevelopment corporationGrains researchAegic australian export grains innovation centreAsia pacificRon storeyLegume scienceAustralian export grains innovation