Detection of adulteration in food based on nondestructive analysis techniques: a review
Author:
Affiliation:
1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
2. Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
Funder
National key R&D program of China
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1777526
Reference151 articles.
1. Detection of minced beef adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy
2. Voltamperometric Discrimination of Urea and Melamine Adulterated Skimmed Milk Powder
3. Detection of Bovine Milk Adulterants Using Bioimpedance Measurements and Artificial Neural Network
4. Identification of meat species by using laser-induced breakdown spectroscopy
5. Detection of Adulteration in Argan Oil by Using an Electronic Nose and a Voltammetric Electronic Tongue
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