This paper presents an overview of the state of the art regarding the employment of IR spectroscopy in conjunction with chemometric techniques for the discrimination of different foodstuffs (such as fruits, nuts, vegetables, edible plants, grains, cereals, and vegetable oils) and beverages (such as wines, juices, and other alcoholic drinks) according to their cultivar.

Read the abstract at: IR varietal discrimination

E-mail me when people leave their comments –

You need to be a member of FoodAuthenticity to add comments!

Join FoodAuthenticity