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. 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. http://dx.doi.org/10.1016/j.cofs.2016.08.001

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