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Detection and Quantitation of Adulterated Paprika Samples Using Second-Order HPLC-FLD Fingerprints and Chemometrics

Paprika is a widely consumed spice in the world and its authentication has gained interest considering the increase in adulteration cases in recent years. In this study, second-order fingerprints acquired by liquid chromatography with fluorescence detection (HPLC-FLD) were first used to detect and q...

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Detalles Bibliográficos
Autores principales:	Sun, Xiaodong, Zhang, Min, Wang, Pengjiao, Chen, Junhua, Yang, Shengjun, Luo, Peng, Gao, Xiuli
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368040/ https://www.ncbi.nlm.nih.gov/pubmed/35954142 http://dx.doi.org/10.3390/foods11152376

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