Authentication of typical Italian bell pepper spices by ICP-OES multi-elemental analysis combined with SIMCA class modelling
Francesca Di Donato, Alessandra Biancolillo, Martina Foschi, Valter Di Cecco, Luciano Di Martino, Angelo Antonio D’Archivio
Topics & Concepts
PepperFood scienceChemistryOrganolepticInductively coupled plasma atomic emission spectroscopyInductively coupled plasmaFood composition dataFood productsMathematicsPhysicsWineQuantum mechanicsPlasmaSpectroscopy and Chemometric AnalysesAdvanced Chemical Sensor TechnologiesIdentification and Quantification in Food