Chemical Adulterants in Food: Recent Challenges
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-30683-9_2
Reference72 articles.
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2. Aiello A, Pizzolongo F, Manzo N et al (2019) A new method to distinguish the Milk adulteration with neutralizers by detection of lactic acid. Food Anal Methods 12:2555–2561. https://doi.org/10.1007/s12161-019-01594-5
3. Anibal D, Rodríguez CV, Albertengo S, L. et al (2016) UV-visible spectroscopy and multivariate classification as a screening tool for determining the adulteration of sauces. Food Anal Methods 9:3117–3124. https://doi.org/10.1007/s12161-016-0485-7
4. AOAC official method 998.12 (2016) C4 plant sugars in honey. AOAC Official Methods of Analysis (20th edn)
5. Aparicio R, Conte LS, Fiebig HJ (2013) Olive oil authentication. In: Aparicio R, Harwood J (eds) Handbook of olive oil: analysis and properties, 2nd edn. Springer, New York, pp 590–653. https://doi.org/10.1007/978-1-4614-7777-8_16
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