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Rapid detection of fat adulteration in bakery products using Raman and near-infrared spectroscopies

Food ChemistrySpectroscopic MethodFat AdulterationFood AuthenticationBiochemistryBakery ProductsNatural SciencesSpectroscopyFood AnalysisFood Adulteration DetectionAnalytical ChemistryNear-infrared SpectroscopiesFood TechnologyFood SafetyHealth Sciences