Classification of simple and complex sugar adulterants in honey by mid-infrared spectroscopy
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2002.00573.x/fullpdf
Reference22 articles.
1. Mid-infrared spectroscopy and authenticity problems in selected meats: a feasibility study
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3. A continuous spectrophotometric system for the discrimination/determination of monosaccharides and oligosaccharides in foods
4. Extraction of Characteristic Bands of Sugars by Multidimensional Analysis of Their Infrared Spectra.
5. Carbon isotopic composition of Mexican honey
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