Identification and Quantification of Turmeric Adulteration in Egg-Pasta by Near Infrared Spectroscopy and Chemometrics
“Egg pasta” is a kind of pasta prepared by adding eggs in the dough; the color of this product is often associated to its quality, as it is proportional to the quantity of egg present in the dough. A possible adulteration on this product is represented by the addition of turmeric (not reported in th...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2020-04-01
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| Series: | Applied Sciences |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2076-3417/10/8/2647 |
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