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A review on the application of spectroscopy to the condiments detection: from safety to authenticity.
Mei, Jianhua; Zhao, Fangyuan; Xu, Runqi; Huang, Yue.
  • Mei J; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China.
  • Zhao F; Health Food Industry Research Institute (Xinghua), China Agricultural University, Xinghua, Jiangsu, 225700, P. R. China.
  • Xu R; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, 266109, P. R. China.
  • Huang Y; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China.
Crit Rev Food Sci Nutr ; 62(23): 6374-6389, 2022.
Article en En | MEDLINE | ID: mdl-33739226
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Espectroscopía Infrarroja Corta / Inocuidad de los Alimentos Tipo de estudio: Diagnostic_studies Límite: Humans Idioma: En Año: 2022 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Espectroscopía Infrarroja Corta / Inocuidad de los Alimentos Tipo de estudio: Diagnostic_studies Límite: Humans Idioma: En Año: 2022 Tipo del documento: Article