Measuring trace element fingerprinting for cereal bar authentication based on type and principal ingredient

This paper introduces a method for determining the authenticity of commercial cereal bars based on trace element fingerprints. In this regard, 120 cereal bars were prepared using microwave-assisted acid digestion and the concentrations of Al, Ba, Bi, Cd, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Pb, Rb, Se, S...

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Detalles Bibliográficos
Autores principales: Pérez-Rodríguez, Michael, Jazmin Hidalgo, Melisa, Mendoza, Alberto, González, Lucy T., Longoria Rodríguez, Francisco, Casimiro Goicoechea, Héctor, Gerardo Pellerano, Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314195/
https://www.ncbi.nlm.nih.gov/pubmed/37397223
http://dx.doi.org/10.1016/j.fochx.2023.100744

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314195/
https://www.ncbi.nlm.nih.gov/pubmed/37397223
http://dx.doi.org/10.1016/j.fochx.2023.100744

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