Identification and Quantification of Texture Soy Protein in A Mixture with Beef Meat Using ATR-FTIR Spectroscopy in Combination with Chemometric Methods

Meat, as an important source of protein, is one of the main parts of many people’s diet. Due to economic interests and thereupon adulteration, there are special concerns on its accurate labeling. In this study Fourier transform infrared (ATR-FTIR) spectroscopy combined with chemometric techniques (p...

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Detalles Bibliográficos
Autores principales: Keshavarzi, Zahra, Barzegari Banadkoki, Sahar, Faizi, Mehrdad, Zolghadri, Yalda, Shirazi, Farshad H
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Shaheed Beheshti University of Medical Sciences 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7393053/
https://www.ncbi.nlm.nih.gov/pubmed/32802099
http://dx.doi.org/10.22037/ijpr.2019.111580.13242

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7393053/
https://www.ncbi.nlm.nih.gov/pubmed/32802099
http://dx.doi.org/10.22037/ijpr.2019.111580.13242

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