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Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices.
J Sci Food Agric. 2016 Mar 15;96(4):1167-74. doi: 10.1002/jsfa.7199. Epub 2015 Apr 24.
J Sci Food Agric. 2016.
PMID: 25847691
Method of determining the optimal dilution ratio for fluorescence fingerprint of food constituents.
Trivittayasil V, Tsuta M, Kokawa M, Yoshimura M, Sugiyama J, Fujita K, Shibata M.
Trivittayasil V, et al.
Biosci Biotechnol Biochem. 2015;79(4):652-7. doi: 10.1080/09168451.2014.988678. Epub 2014 Dec 8.
Biosci Biotechnol Biochem. 2015.
PMID: 25485961
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Simultaneous estimation of scavenging capacities of peach extract for multiple reactive oxygen species by fluorescence fingerprint method.
Trivittayasil V, Kameya H, Shoji T, Tsuta M, Kokawa M, Sugiyama J.
Trivittayasil V, et al.
Food Chem. 2017 Oct 1;232:523-530. doi: 10.1016/j.foodchem.2017.04.011. Epub 2017 Apr 9.
Food Chem. 2017.
PMID: 28490107
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