Potential and limitations of non-targeted fingerprinting for authentication of food in official control

The investigation of the so-called food fingerprints provides high potential with regard to the characterization and identity verification of food. Therefore, this kind of non-targeted analysis obtained increasingly importance during the recent years. These applications are usually based on spectros...

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Veröffentlicht in:	Food research international 2014-06, Vol.60, p.189-204
Hauptverfasser:	Esslinger, S., Riedl, J., Fauhl-Hassek, C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Abnormalities Adulteration Authenticity Chemometrics Data processing Deviation Fingerprinting Foods Honey Mathematical analysis Olive oil Spectroscopy Wine
Online-Zugang:	Volltext
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