Starch adulteration in turmeric samples through multivariate analysis with infrared spectroscopy.

Autor:	Macêdo IYL; Pharmacy Faculty, Federal University of Goiás, Goiânia, GO, Brazil. Electronic address: isaacyvesl@gmail.com., Machado FB; Pharmacy Faculty, Federal University of Goiás, Goiânia, GO, Brazil., Ramos GS; Pharmacy Faculty, Federal University of Goiás, Goiânia, GO, Brazil., Costa AGDC; Pharmacy Faculty, Federal University of Goiás, Goiânia, GO, Brazil., Batista RD; Pharmacy Faculty, Federal University of Goiás, Goiânia, GO, Brazil., Filho ARG; Computer Engineering Faculty, Campus I - Pontifical Catholic University of Goiás, Goiânia, GO, Brazil., Asquieri ER; Pharmacy Faculty, Federal University of Goiás, Goiânia, GO, Brazil., Souza AR; Chemistry Institute, Federal University of Goiás, Goiânia, GO, Brazil., Oliveira AE; Chemistry Institute, Federal University of Goiás, Goiânia, GO, Brazil., Gil ES; Pharmacy Faculty, Federal University of Goiás, Goiânia, GO, Brazil.
Jazyk:	angličtina
Zdroj:	Food chemistry [Food Chem] 2021 Mar 15; Vol. 340, pp. 127899. Date of Electronic Publication: 2020 Aug 25.
DOI:	10.1016/j.foodchem.2020.127899
Databáze:	MEDLINE
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect