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The Application of NMR Spectroscopy and Chemometrics in Authentication of Spices

Spices and herbs are among the most commonly adulterated food types. This is because spices are widely used to process food. Spices not only enhance the flavor and taste of food, but they are also sources of numerous bioactive compounds that are significantly beneficial for health. The healing effec...

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Publicado en:Molecules
Autores principales: Pacholczyk-Sienicka, Barbara, Ciepielowski, Grzegorz, Albrecht, Łukasz
Formato: Artigo
Lenguaje:Inglês
Publicado: MDPI 2021
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Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC7828335/
https://ncbi.nlm.nih.gov/pubmed/33450910
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26020382
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