Near- and Mid-Infrared Spectroscopies in Food Authentication: Coffee Varietal Identification
Author:
Affiliation:
1. Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland, and Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 4UA, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970337t
Reference17 articles.
1. Two-Dimensional Vibrational Spectroscopy II: Correlation of the Absorptions of Lignins in the Mid- and Near-Infrared
2. Discrimination of Arabica and Robusta in Instant Coffee by Fourier Transform Infrared Spectroscopy and Chemometrics
3. Approaches to Adulteration Detection in Instant Coffees using Infrared Spectroscopy and Chemometrics
4. Authentication of Coffee Bean Variety by Near-infrared Reflectance Spectroscopy of Dried Extract
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