Food Toxicology and Safety
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-97-3261-6_10
Reference17 articles.
1. Morisasa M, Sato T, Kimura K, Mori T, Goto-Inoue N (2019) Application of matrix-assisted laser desorption/ionization mass spectrometry imaging for food analysis. Foods 8(12):633. https://doi.org/10.3390/foods8120633
2. Mishra GK, Barfidokht A, Tehrani F, Mishra RK (2018) Food safety analysis using electrochemical biosensors. Foods 7(9):141. https://doi.org/10.3390/foods7090141
3. Ren J, Deng T, Huang W, Chen Y, Ge Y (2017) A digital PCR method for identifying and quantifying adulteration of meat species in raw and processed food. PLoS One 12(3):e0173567. https://doi.org/10.1371/journal.pone.0173567
4. Hua MZ, Li S, Wang S, Lu X (2018) Detecting chemical hazards in foods using microfluidic paper-based analytical devices (μPADs): the real-world application. Micromachines 9(1):32. https://doi.org/10.3390/mi9010032
5. Granato D, Putnik P, Kovačević DB et al (2018) Trends in chemometrics: food authentication, microbiology, and effects of processing. Compr Rev Food Sci Food Saf 17(3):663–677. https://doi.org/10.1111/1541-4337.12341
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