Wheat authentication：An overview on different techniques and chemometric methods

Wheat (Triticum aestivum L.) is one of the most important cereal crops and is consumed as a staple food around the globe. Wheat authentication has become a crucial issue over the last decades. Recently, many techniques have been applied in wheat authentication including the authentication of wheat g...

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Vydáno v:	Critical reviews in food science and nutrition Ročník 63; číslo 1; s. 33 - 56
Hlavní autoři:	Liu, Hong-Yan, Wadood, Syed Abdul, Xia, Yu, Liu, Yi, Guo, Huan, Guo, Bo-Li, Gan, Ren-You
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Boca Raton Taylor & Francis 02.01.2023 Taylor & Francis Ltd
Témata:	adulterants adulterated products adulteration Authenticity Cereal crops Cereals Chemometrics Cost analysis cost effectiveness Cultivars Data analysis Farming food science Genetic analysis geographical origin Image analysis Image processing Mathematical analysis Multivariate analysis nutrition provenance Spectroscopy Stable isotopes staple foods Triticum aestivum Wheat wheat authentication wheat flour
ISSN:	1040-8398, 1549-7852, 1549-7852
On-line přístup:	Získat plný text
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