News
New Book Release
“食品の組織構造とおいしさ (Food Microstructure and Deliciousness)”
Publisher: 幸書房 (Saiwai Shobo)
Release Date: January 17, 2025

In this book, Mariko Adachi (Nanophoton) collaborated with Kyoto University to author the section on Raman analysis.
Part 14: Technologies for Visualizing and Creating Food Structures
Chapter 56: Case Studies Using Raman Microscopy
If you’re interested, we’d love for you to check it out!