Recent Developments in Food Characterization and Adulteration Detection: Technique-Oriented Perspectives-Reference-Cited by-同舟云学术

Recent Developments in Food Characterization and Adulteration Detection: Technique-Oriented Perspectives

Published:2002-02-19 Issue:7 Volume:50 Page:1751-1764
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cordella Christophe¹,Moussa Issam¹,Martel Anne-Claire¹,Sbirrazzuoli Nicolas¹,Lizzani-Cuvelier Louisette¹

Affiliation:

1. Agence Française de Sécurité Sanitaire des Aliments (AFSSA), Unité Abeille, B.P. 111, F-06902 Sophia-Antipolis Cedex, France; Université de Montpellier II, ISEM UMR 5554, cc064 Place E. Bataillon, F-34095 Montpellier Cedex 5, France; Laboratoire de Thermodynamique Expérimentale, CNRS UMR 6595, Parc Valrose, F-06108 Nice Cedex 2, France; and Laboratoire Arômes Synthèses Interactions, Université de Nice Sophia-Antipolis, Parc Valrose, F-06108 Nice Cedex 02, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011096z

Reference202 articles.

1. Activity reports of DGCCRF; 1997−1999; www.finances.gouv.fr/DGCCRF/activities/index-d.htm (2001).

2. Approaches to Adulteration Detection in Instant Coffees using Infrared Spectroscopy and Chemometrics

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