Quantification of Matcha Adulterants with Laser-Induced Breakdown Spectroscopy
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3938-2_6
Reference20 articles.
1. Devkota HP, Gaire BP, Hori K, Subedi L, Adhikari-Devkota A, Belwal T et al (2021) The science of matcha: bioactive compounds, analytical techniques and biological properties. Trends Food Sci Technol 118:735–743. https://doi.org/10.1016/j.tifs.2021.10.021
2. Yu XL, He Y (2018) Fast nondestructive identification of steamed green tea powder adulterations in matcha by visible spectroscopy combined with chemometrics. Spectrosc Lett 51(2):112–117. https://doi.org/10.1080/00387010.2018.1430702
3. Sano EE, Assad ED, Cunha SAR, Correa TBS, Rodrigues HR (2003) Quantifying adulteration in roast coffee powders by digital image processing. J Food Qual 26(2):123–134. https://doi.org/10.1111/j.1745-4557.2003.tb00232.x
4. Jablonski JE, Moore JC, Harnly JM (2014) Nontargeted detection of adulteration of skim milk powder with foreign proteins using UHPLC-UV. J Agric Food Chem 62(22):5198–5206. https://doi.org/10.1021/jf404924x
5. Tay M, Fang G, Chia PL, Li SF (2013) Rapid screening for detection and differentiation of detergent powder adulteration in infant milk formula by LC-MS. Forensic Sci Int 232(1-3):32–39. https://doi.org/10.1016/j.forsciint.2013.06.013
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