Halal authentication of non-meat food products using lipidomics approaches and analytical techniques
The halal status of fats in food products is a significant consideration for various stakeholders, particularly within the Muslim community. Meanwhile, lipidomics, an omics-based analytical technique, has been evaluated for the verification of halal food product authentication. The lipid content in...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Taylor & Francis Group
2026-12-01
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| Serie: | Cogent Food & Agriculture |
| Soggetti: | |
| Accesso online: | https://www.tandfonline.com/doi/10.1080/23311932.2025.2608383 |
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