... by spectral methods - of course this concept is almost useless without chemometrics. Enjoy reading a recent review on food screening against adulteration .
- K.M. Sørensen, B. Khakimov, and S.B. Engelsen, "The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients", Current Opinion in Food Science, vol. 10, pp. 45-51, 2016. http://dx.doi.org/10.1016/j.cofs.2016.08.001