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Green chemistry in food analysis / edited by Leo M. L. Nollet and Nrusingha Charan Basantia.
This book is a response to the growing demand for environmentally responsible techniques in food testing – methods that do not sacrifice analytical accuracy, sensitivity, or precision. It explores how green analytical chemistry (GAC) can transform every step of the food analysis process, from sample collection and preparation to separation, detection, and data processing. Through a combination of modern technologies, novel methodologies, and sustainable thinking, the field is redefining how we approach contaminants, residues, and nutritional profiling in food.
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相關連結
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更新時間：2026-06-12 09:50
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發佈時間：2026-06-12 09:50
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