Rapid Assessment of Molasses Adulterated Honey Using Laser Raman Spectroscopy and Principal Component Analysis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s12161-023-02538-w.pdf
Reference40 articles.
1. Anjos O, Santos AJA, Paixão V, Estevinho LM (2018) Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy. Talanta 178:43–48. https://doi.org/10.1016/j.talanta.2017.08.099
2. Aykas DP, Shotts ML, Rodriguez-Saona LE (2020) Authentication of commercial honeys based on Raman fingerprinting and pattern recognition analysis. Food Control 117. https://doi.org/10.1016/j.foodcont.2020.107346
3. Beattie JR, Esmonde-White FWL (2021) Exploration of principal component analysis: deriving principal component analysis visually using Spectra. Appl Spectrosc 75:361–375. https://doi.org/10.1177/0003702820987847
4. Bertelli D, Lolli M, Papotti G et al (2010) Detection of honey adulteration by sugar syrups using one-dimensional and two-dimensional high-resolution nuclear magnetic resonance. J Agric Food Chem 58:8495–8501. https://doi.org/10.1021/jf101460t
5. Bewick V, Cheek L, Ball J (2004) Statistics review 9: one-way analysis of variance. Crit Care 8:130–136. https://doi.org/10.1186/cc2836
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