Progress in Authentication of Food and Wine-Reference-Cited by-同舟云学术

Progress in Authentication of Food and Wine

Published:2011-01 Issue: Volume: Page:3-11
ISSN:0097-6156
Container-title:ACS Symposium Series
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Author:

Takeoka Gary R.¹²,Ebeler Susan E.¹²

Affiliation:

1. Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA 94710

2. Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-2011-1081.ch001

Reference49 articles.

1. Winterhalter, P. InAuthentication of Food and Wine; Ebeler, S. E. Takeoka, G. R. Winterhalter, P. , Eds.; ACS Symposium Series 952;American Chemical Society:Washington, DC,2007; pp2−12.

2. Comparison of near-infrared, fourier transform-infrared, and fourier transform-raman methods for determining olive pomace oil adulteration in extra virgin olive oil

3. The Detection and Quantification of Adulteration in Olive Oil by Near-Infrared Spectroscopy and Chemometrics

4. Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data

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