Detection and quantification of cocoa powder adulteration using Vis-NIR spectroscopy with chemometrics approach.

Autor: Millatina NRN; Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora, Bulaksumur, 55281 Yogyakarta, Indonesia., Calle JLP; Department of Analytical Chemistry, Faculty of Sciences, IVAGRO, University of Cadiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus del Rio San Pedro, 11510, Puerto Real, Cádiz, Spain., Barea-Sepúlveda M; Department of Analytical Chemistry, Faculty of Sciences, IVAGRO, University of Cadiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus del Rio San Pedro, 11510, Puerto Real, Cádiz, Spain., Setyaningsih W; Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora, Bulaksumur, 55281 Yogyakarta, Indonesia.. Electronic address: widiastuti.setyaningsih@ugm.ac.id., Palma M; Department of Analytical Chemistry, Faculty of Sciences, IVAGRO, University of Cadiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus del Rio San Pedro, 11510, Puerto Real, Cádiz, Spain.

Publikováno v: Food chemistry [Food Chem] 2024 Aug 15; Vol. 449, pp. 139212. Date of Electronic Publication: 2024 Apr 02.