Discrimination of Chili Powder Origin Using Inductively Coupled Plasma–Mass Spectrometry (ICP-MS), Inductively Coupled Plasma–Optical Emission Spectroscopy (ICP-OES), and Near Infrared (NIR) Spectroscopy-Reference-Cited by-同舟云学术

Discrimination of Chili Powder Origin Using Inductively Coupled Plasma–Mass Spectrometry (ICP-MS), Inductively Coupled Plasma–Optical Emission Spectroscopy (ICP-OES), and Near Infrared (NIR) Spectroscopy

Published:2018-09-20 Issue:6 Volume:52 Page:932-947
ISSN:0003-2719
Container-title:Analytical Letters
language:en
Short-container-title:Analytical Letters

Author:

Hwang In Min¹²,Moon Eun Woo¹,Lee Hae-Won¹,Jamila Nargis³,Su Kim Kyong²,Ha Ji-Hyoung¹,Kim Sung Hyun¹^ORCID

Affiliation:

1. Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea;

2. Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea;

3. Department of Chemistry, Shaheed Benazir Bhutto Women University, Peshawar, Pakistan

Funder

World Institute of Kimchi

Publisher

Informa UK Limited

Subject

Electrochemistry,Biochemistry (medical),Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00032719.2018.1508293

Reference32 articles.

1. Characterization of trace metals in vegetables by graphite furnace atomic absorption spectrometry after closed vessel microwave digestion

2. Determination of the geographical origin of processed spice using multielement and isotopic pattern on the example of Szegedi paprika

3. Determination of toxic heavy metals in Echinodermata and Chordata species from South Korea

4. Fast method for multielemental analysis of plants and discrimination according to the anatomical part by total reflection X-ray fluorescence spectrometry

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