Publication | Closed Access

Determination of pungency in spicy food by means of excitation-emission fluorescence coupled with second-order chemometric calibration

Food ChemistryFood ForensicsFood AuthenticationBiochemistryFood QualityFood AnalysisSpicy FoodSecond-order Chemometric CalibrationAnalytical ChemistryExcitation-emission FluorescenceChromatographyFood TechnologyFood SafetyHealth Sciences