Food analysis

... by spectral methods - of course this concept is almost useless without chemometrics. Enjoy reading a recent review on food screening against adulteration [1].

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References

  1. 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

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