The application of spectroscopic techniques in combination with chemometrics for detection adulteration of some herbs and spices

Author:

Kucharska-Ambrożej Kamila,Karpinska Joanna

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference107 articles.

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4. Public and private standards for dried culinary herbs and spices -Part I: standards defining the physical and chemical product quality and safety;Schaarschmidt;Food Control,2016

5. A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration;Lohum;Trends Food Sci. Technol.,2015

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