Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt

The adulteration of milk fat in dairy products with cheaper non-milk based fats or oils is frequently encountered in the dairy industry. In this study, Raman spectroscopy with chemometric was used for the discrimination of foreign fats and oils in milk cream and yogurt. Firstly, binary mixtures of c...

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Detalles Bibliográficos
Autores principales: Karacaglar, Nazife Nur Yazgan, Bulat, Tugba, Boyaci, Ismail Hakki, Topcu, Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9298642/
https://www.ncbi.nlm.nih.gov/pubmed/30648563
http://dx.doi.org/10.1016/j.jfda.2018.06.008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9298642/
https://www.ncbi.nlm.nih.gov/pubmed/30648563
http://dx.doi.org/10.1016/j.jfda.2018.06.008

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