Published in Scientific Papers. Series B, Horticulture, Vol. LXIII, Issue 1
Written by Andreea BEBU, Luisa ANDRONIE, Antonia ODAGIU
This Fourier transform-infrared (FT-IR) spectroscopy technique allows a rapid analysis and needs little or no sample pre-treatment and has been widely used for the analysis in food science, medicine and pharmaceuticals sectors. In this study, the FT-IR spectroscopy was used as a fast and direct analytical approach in order to analyze three dry citrus fruits species: orange, lemon and tangerine. The results of our trial emphasize the possibility of differentiation of all citrus fruit species took into study, according to their citric acid and sugar content.
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{simplepopup popup="false" name="Citation82"}BEBU A., ANDRONIE L., ODAGIU A. 2019, VIBRATIONAL STUDY FOR CITRUS FRUITS USING FOURIER TRANSFORM INFRARED SPECTROSCOPY . Scientific Papers. Series B, Horticulture, Vol. LXIII, Issue 1, Print ISSN 2285-5653, 565-568. {/simplepopup}