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Qualitative Analysis of Traditional Italian Dishes : FTIR Approach

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dc.contributor.authorDurazzo, Alessandra
dc.contributor.authorKiefer, Johannes
dc.contributor.authorLucarini, Massimo
dc.contributor.authorCamilli, Emanuela
dc.contributor.authorMarconi, Stefania
dc.contributor.authorGabrielli, Paolo
dc.contributor.authorAguzzi, Altero
dc.contributor.authorGambelli, Loretta
dc.contributor.authorLisciani, Silvia
dc.contributor.authorMarletta, Luisa
dc.contributor.institutionUniversity of Aberdeen.Engineeringen
dc.date.accessioned2019-05-29T10:50:07Z
dc.date.available2019-05-29T10:50:07Z
dc.date.issued2018-11-09
dc.description.statusPeer revieweden
dc.format.extent13
dc.format.extent1153517
dc.identifier144245255
dc.identifier424391fa-92a6-4848-b994-ead16ba93097
dc.identifier000451531700286
dc.identifier85056211316
dc.identifier.citationDurazzo, A, Kiefer, J, Lucarini, M, Camilli, E, Marconi, S, Gabrielli, P, Aguzzi, A, Gambelli, L, Lisciani, S & Marletta, L 2018, 'Qualitative Analysis of Traditional Italian Dishes : FTIR Approach', Sustainability, vol. 10, no. 11, 4112. https://doi.org/10.3390/su10114112en
dc.identifier.doi10.3390/su10114112
dc.identifier.iss11en
dc.identifier.issn2071-1050
dc.identifier.urihttp://hdl.handle.net/2164/12323
dc.identifier.vol10en
dc.language.isoeng
dc.relation.ispartofSustainabilityen
dc.subjectFTIR-ATRen
dc.subjecttraditional Italian recipesen
dc.subjectchemometricsen
dc.subjectPCAen
dc.subjectNUTRITIONAL COMPOSITIONen
dc.subjectATR-FTIRen
dc.subjectSPECTROSCOPYen
dc.subjectFOODen
dc.subjectCHEMOMETRICSen
dc.subjectAUTHENTICATIONen
dc.subjectIDENTIFICATIONen
dc.subjectADULTERATIONen
dc.subjectPRODUCTSen
dc.subjectPROTEINSen
dc.subjectQD Chemistryen
dc.subject.lccQDen
dc.titleQualitative Analysis of Traditional Italian Dishes : FTIR Approachen
dc.typeJournal articleen

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