Publication | Closed Access
Geographical provenience differentiation and adulteration detection of cumin by means of electronic sensing systems and SPME-GC-MS in combination with different chemometric approaches
23
Citations
43
References
2016
Year
EngineeringGeographical Provenience DifferentiationProduct Quality ControlSensory ScienceFood ChemistryFood AuthenticationBiostatisticsAnalytical ChemistryClinical ChemistryChromatographyHealth SciencesFood Quality AssuranceBiomedical AnalysisFood QualityMarketingElectronic NoseFood SafetyFood AuthenticityMass SpectrometryFlavour Volatile CompoundsAdulteration DetectionDifferent Chemometric ApproachesSystems Biology
The detection of the aroma and flavour volatile compounds of spices is key in product quality control.
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