被撤回的出版物: Vibrational spectroscopy used in milk products analysis: A review (Retracted article. See vol. 209, pg. 367, 2016)

Milk is a fluid containing several substances, and its composition depends on several factors. Vibrational spectroscopy is a powerful tool to determine the constituent concentrations and qualitative characteristics of dairy products. Vibrational spectrometry covers a series of well-established analytical methodologies suitable to be employed for both qualitative and quantitative purposes. In the first part of this review, theoretical aspects on vibrational techniques are presented; in the second part, the most important papers, published during the period 2009-2015, related to milk analysis are discussed. (C) 2015 Elsevier Ltd. All rights reserved.