Identification and Quantification of Texture Soy Protein in A Mixture with Beef Meat Using ATR-FTIR Spectroscopy in Combination with Chemometric Methods

Meat, as an important source of protein, is one of the main parts of many people’s diet. Due to economic interests and thereupon adulteration, there are special concerns on its accurate labeling. In this study Fourier transform infrared (ATR-FTIR) spectroscopy combined with chemometric techniques (p...

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Vydáno v:Iran J Pharm Res
Hlavní autoři: Keshavarzi, Zahra, Barzegari Banadkoki, Sahar, Faizi, Mehrdad, Zolghadri, Yalda, Shirazi, Farshad H
Médium: Artigo
Jazyk:Inglês
Vydáno: Shaheed Beheshti University of Medical Sciences 2019
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Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7393053/
https://ncbi.nlm.nih.gov/pubmed/32802099
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.22037/ijpr.2019.111580.13242
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