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Quantitative Identification of Adulterated Sichuan Pepper Powder by Near-Infrared Spectroscopy Coupled with Chemometrics

Sichuan pepper is a traditional and important flavoring of Chinese cuisine. It has attracted increasing interest in recent years owning to its unique taste and aroma. However, some cheap adulterants have been illegally found in Sichuan pepper powder in the market due to merchants trying to cut costs...

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Detalhes bibliográficos
Main Authors: Xi-Yu Wu, Shi-Ping Zhu, Hua Huang, Dan Xu
Formato: Artigo
Idioma:Inglês
Publicado em: Hindawi-Wiley 2017-01-01
Colecção:Journal of Food Quality
Acesso em linha:http://dx.doi.org/10.1155/2017/5019816
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