THEORY AND APPLICATIONS OF FLUORESCENCE SPECTROSCOPY IN FOOD RESEARCH

被引：85

作者：

STRASBURG, GM ^{[1
]}

LUDESCHER, RD ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1995年 / 6卷 / 03期

关键词：

D O I：

10.1016/S0924-2244(00)88966-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fluorescence spectroscopy is a rapid, sensitive method for characterizing molecular environments and events. In spite of its utility, food researchers have been slow to adopt fluorescence methodology, partly because its value has gone unrecognized. This article presents a brief overview of the theory of fluorescence spectroscopy, together with some examples of applications of this technique to illustrate its potential for addressing key problems in food science.

引用

页码：69 / 75

页数：7

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