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. 2017 May 16;33(4):1127–1138. doi: 10.1002/btpr.2480

Figure 1.

Figure 1

The variability of the wheat hydrolysates' chemical structure was characterized using four spectral technologies.

The raw data, before any preprocessing is applied, is shown here for: (a) fluorescence spectroscopy; (b) middle infrared spectroscopy; (c) near infrared spectroscopy; and (d) Raman spectroscopy.