The Application of NMR Spectroscopy and Chemometrics in Authentication of Spices

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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Bibliographic Details
Main Authors:	Barbara Pacholczyk-Sienicka, Grzegorz Ciepielowski, Łukasz Albrecht
Format:	Article
Language:	English
Published:	MDPI AG 2021-01-01
Series:	Molecules
Subjects:	spices adulteration NMR spectroscopy chemometrics
Online Access:	https://www.mdpi.com/1420-3049/26/2/382

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