The feasibility of using near infrared and Raman spectroscopic techniques to detect fraudulent adulteration of chili powders with Sudan dye

标题
The feasibility of using near infrared and Raman spectroscopic techniques to detect fraudulent adulteration of chili powders with Sudan dye
作者
关键词
-
出版物
FOOD CONTROL
Volume 48, Issue -, Pages 75-83
出版商
Elsevier BV
发表日期
2014-04-03
DOI
10.1016/j.foodcont.2014.03.047

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