Identification and Quantification of Adulterants in Coffee (Coffea arabica L.) Using FT-MIR Spectroscopy Coupled with Chemometrics

Food adulteration is an illegal practice performed to elicit economic benefits. In the context of roasted and ground coffee, legumes, cereals, nuts and other vegetables are often used to augment the production volume; however, these adulterants lack the most important coffee compound, caffeine, whic...

Descripción completa

Detalles Bibliográficos
Autores principales: Flores-Valdez, Mauricio, Meza-Márquez, Ofelia Gabriela, Osorio-Revilla, Guillermo, Gallardo-Velázquez, Tzayhri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404773/
https://www.ncbi.nlm.nih.gov/pubmed/32629759
http://dx.doi.org/10.3390/foods9070851

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404773/
https://www.ncbi.nlm.nih.gov/pubmed/32629759
http://dx.doi.org/10.3390/foods9070851

Ejemplares similares