Honey authentication in terms of its adulteration with sugar syrups using UV–Vis spectroscopy and one-class classifiers-Reference-Cited by-同舟云学术

Honey authentication in terms of its adulteration with sugar syrups using UV–Vis spectroscopy and one-class classifiers

Published:2021-12 Issue: Volume:365 Page:130467
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

de Souza Rayara Ribeiro,Fernandes David Douglas de Sousa,Diniz Paulo Henrique Gonçalves Dias

Funder

Financiadora de Estudos e Projetos

Fundação de Amparo à Pesquisa do Estado da Bahia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

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4. BRASIL, 2020. Regulamento técnico de identidade e qualidade do mel. Instrução Normativa N° 11, de 20 de outubro de 2000. Ministério da Agricultura e Abastecimento. Brasília-DF, 2020. http://www.cidasc.sc.gov.br/inspecao/files/2012/08/IN-11-de-2000.pdf. Accessed on March 6, 2021.

5. Chin, N. L., & Sowndhararajan, K. (2020). A review on analytical methods for honey classification, identification and authentication. In V. A. A. Toledo, & E. D. Chambó (Eds.), Honey analysis: new advances and challenges (pp. 1–33). IntechOpen. 10.5772/intechopen.90232.

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