Foods, Vol. 13, Pages 3: Current State-of-the-Art Spectroscopic and Chromatographic Techniques Utilized in Food Authenticity and Food Traceability

Foods, Vol. 13, Pages 3: Current State-of-the-Art Spectroscopic and Chromatographic Techniques Utilized in Food Authenticity and Food Traceability

Foods doi: 10.3390/foods13010003

Authors: Giovanna Esposito Marzia Pezzolato

Food products are heterogeneous and complex matrices characterized by various compounds and in variable proportions [...]