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].

Share on FacebookShare on LinkedInShare on Google+Tweet about this on Twitter


  1. K.M. S├Şrensen, 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.



Comments are closed