机译:使用傅立叶变换红外光谱法对瑞士奶酪起子和辅助培养物进行分类
Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Rd.,Columbus 43210;
Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Rd.,Columbus 43210;
Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Rd.,Columbus 43210;
Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Rd.,Columbus 43210;
fourier transform infrared spectroscopy; swiss cheese; microbiological identification; starter and nonstarter culture;
机译:红外显微技术和多元分析在监测瑞士奶酪成熟过程中辅助培养物的作用中的应用
机译:出版商校正:使用同步傅里叶变换红外微型光谱分析侵蚀性和经典披风细胞淋巴瘤的分类
机译:使用同步傅里叶变换红外微型微型光谱分析侵蚀性和经典地幔细胞淋巴瘤的分类
机译:中国出口髓绘画:使用非破坏性X射线荧光,傅里叶变换红外微型光谱和拉曼微枢刷的材料研究
机译:具有衰减的全反射率的傅立叶变换红外显微技术,作为全麦仁中镰刀菌的检测方法。
机译:傅立叶变换红外(FTIR)光谱法评估三维(3D)和二维(2D)细胞培养物中黑色素瘤(SK-MEL-2)细胞的生长
机译:出版商校正:使用同步傅里叶变换红外微型光谱分析侵蚀性和经典披风细胞淋巴瘤的分类