The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients

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• 作者：Klavs Martin Sø ; rensen ; Bekzod Khakimov ; Sø ; ren Balling Engelsen ^{se@food.ku.dk}
• 刊名：Current Opinion in Food Science
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：10
• 期：Complete
• 页码：45-51
• 全文大小：420 K
• 卷排序：10

文摘

Adulteration of food ingredients and raw materials. High throughput untargeted adulteration control by NIR spectroscopy. Multivariate discriminant methods.