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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| Hlavní autoři: | , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2022-08-01
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| Edice: | Foods |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2304-8158/11/15/2376 |
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